Follow me on how I prepared my porridge plantain.

Do you like porridge plantain? If yes, stay tuned as I'm about to take you on a culinary journey of how I prepared my delicious porridge plantain.

It was a lovely Wednesday morning, November 12, 2025, and I was in the mood for something hearty and comforting for breakfast. I decided to cook one of my favourite Nigerian dishes porridge plantain.

My journey began at the market, where l bought a bunch of unripe plantains. I also picked up the necessary ingredients, including fish, kanda, greyfish, onions, Maggi, Saint leaves, palm oil, and a few other spices.

Once I had all my ingredients, I started preparing them for cooking. I peeled the plantains, removing the green chaff, and washed them thoroughly to get rid of any sand or dirt. Next, I chopped the plantains into bite-sized pieces, ready to be cooked.

I heated some palm oil in a large pot over medium heat. Once the oil was hot, I added some chopped onions and sautéed them until they were translucent. Then, I added the chopped plantains, fish, kanda, greyfish, Maggi, and Saint leaves to the pot. I poured in some water to cover the ingredients and brought the mixture to a boil.

As the porridge cooked, the aroma of the spices and the plantains filled the air, making my stomach growl with anticipation. I stirred the pot occasionally, adding more water as needed, until the plantains were tender and the porridge had thickened.

Finally, my porridge plantain was ready, I served it hot, garnished with some extra saint leaves and a sprinkle of Maggi. The first spoonful was like a taste explosion in my mouth, the combination of the slightly sweet plantains, the savory spices, and the richness of the palm oil was absolute perfection.

If you're a fan of porridge plantain like me, I hope this story has inspired you to try cooking it yourself. And if you're new to this dish, I hope I've tempted you to give it a try. Either way, I'm sure you'll enjoy this delicious and comforting Nigerian breakfast dish.