The plantain porridge is a very tasty dish, for this recipe the green plantain is used. This is plantain cooked in stewed vegetable. So the word porridge may be somewhat misleading as it is actually stewed plantain. However, as this is what it is called in Nigeria where this is eaten, I would call it porridge here.
I must confess that I
am not particularly a fan of green plantains but a great fan of the yellow
ripe ones as they are sweater, but the green ones are more nutritious. Hence, I
do recommend them but swap the green for yellow if you are like me.
Unlike the South American and Jamaican dish with similar name, it is cooked, devoid of milk. This can be eaten as a side meal or on its own.
Plantain is grown and eaten in many tropical regions of the world. It could be found Jamaica, Florida, the Caribbean, Nigeria, Cameroon, Japan, and Peru.
It can be eaten boiled, fried or baked and served with vegetable sauce or palm oil. We describe how this versatile fruit can be used in making the green plantain porridge.
Green plantain is rich in magnesium, Vitamins C, vitamin A, and iron. It is a source of the well documented "low GI carbohydrates" which can help in weight control, type 1 or type 2 diabetes, hypertension and a few other medical conditions. Food items that have "low GI" carbohydrates (more desirable) contains complex starch that break down slowly during digestion, leading to a gradual glucose release and thus well controlled, sustained release of energy.
Plantain is also very rich in dietary fibre.
Cooked with fish, vegetables and a sprinkle of oil, it no doubt, offers a truly balance diet consisting of carbohydrates, proteins lipids, vitamins and minerals. For more on the nutritional value of plantain I found this website here helpful.
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