The Dairy Game: Porridge Plantain; How Do You Like Yours? (10/01/2026)

Hello, good morning Steemeers, hope y'all slept well and doing great today? Well, if you'd ask, I'm alright.
So it was a beautiful Saturday morning, the day before then, it was a Friday, a had picked deliveries to deliver porridge plantains to some clients. So that beautiful Saturday morning, I had to zoom into action so as to make the deliveries promptly.
Now, there's a big difference between porridge plantain and pottage plantain. With that being said, I'll be dealing with porridge plantain today. Many people have their own ways of preparing their porridge plantain, some would love to use palmoil while others groundnut oil. Some would prefer a leafy version of the meal while others do not. Whatever the case or your preference be may, what I deliver is topnotch and enjoyable by all.

Like I said earlier, different version of the meal, different recipes that's basically depending on what you want. So for my own universal version (called so because it's enjoyable by all), I use the followings;

Unripe Plantains,
Goat Meat(I prefer this most),
Brisket Bones,
Cow Intestines,
Dried Fish,
Dried Cow Skin(Kpomo),
Crayfish,
Fresh Pepper,
Cubes,
Salt,
Palmoil,
Periwinkle,
Uyayak
Hotleaf,
Saintleaf,
Curryleaf
Pumpkin Leaf, all the leaves in small proportion.

In getting all my ingredients in place, I first start with prepping all the ingredients. I'll peel the plantains and chop them in sizes I want and then cook it for 1hr 30mins. While I'm cooking it, I'll wash my meat, brisket bones, dried fish, dried cow skin, cow intestines, periwinkle, season them and keep. After this, I'll wash my fresh pepper, blend it with the crayfish, open all the cubes I want to use and then select, wash and slice all the leaves.

Within this 1hr 30mins, the plantains should be properly cooked until it's soft, then bring it down from the heat, drained it and keep it aside. It's time for your seasoned proteins to go on the heat, cook until everything is soft and easily chewable. Then turn the drained plantains inside the already cooking proteins, go in with your blended pepper and crayfish, add salt to taste, go in with your Uyayak and cook until everything is mixed together.
At this point, the aroma should be out of this world, now, it's time to go in with your palmoil, steer the meal and let cook for extra 5mins. Add all the leaves at the same time and let it cook for extra 5mins. Your delicious and mouth-watering porridge plantain is ready to be served with love.

For me, cooking is more about putting this unimaginable smile in people's faces, it's about touching their souls and of course, falling in love with their spirits.

Right from day one, it has always been good reports, good feedbacks and this particular deliveries wasn't anything less than that.
My clients were happy and that made me happy and fulfilled.