Dogee Fish and Plantain Porridge

Rich, spicy plantain and fish porridge simmered in spicy vegetable sauce.

Ingredients:

  • 1 medium dogee fish, cut into chunks
  • 4 ripe plantains, sliced
  • 3 cups palm oil
  • 1 large onion, chopped
  • 3 tomatoes, chopped
  • 2 scotch bonnet peppers
  • 2 seasoning cubes
  • 1 tsp curry powder
  • 3 cups water or stock
  • Salt to taste
  • 2 cloves garlic
  • 1 handful spinach leaves
  • 1 tsp ground crayfish

Equipments:

  • Cooker
  • Cooking utensils
  • Frying pan
  • Pot

Cooking Instructions:

STEP 1: Season the dogee fish with salt, 1 seasoning cube, and curry powder for 1 hour.
STEP 2: Heat palm oil in a large pot and fry the seasoned dogee fish until golden brown, then remove.
STEP 3: Fry the sliced plantains in the same oil until golden, then remove and set aside.
STEP 4: Add chopped onions to the remaining oil and fry until soft.
STEP 5: Add chopped tomatoes, scotch bonnet peppers, garlic, and remaining seasoning cube.
STEP 6: Cook for 15 minutes until tomatoes break down.
STEP 7: Add water or stock and ground crayfish, bring to boil.
STEP 8: Add the fried dogee fish and simmer for 20 minutes.
STEP 9: Add the fried plantains and cook for 10 more minutes.
STEP 10: Add spinach leaves in the last 3 minutes of cooking.
STEP 11: Taste and adjust seasoning with salt before serving.

Cooking Method:

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