Unripe plantain porridge

Unripe plantain porridge
Ingredients for unripe plantain porridge

Are you looking for a new, simple, warm and light meal to add to your menu? Look no further! You may be wondering what plantains are- they look like bananas but are bigger. They can be eaten when unripe and green, or when ripe and yellow. The unripe plantain is green on the outside and has a pale almond colour on the inside. Whereas, ripe plantains, like ripe bananas are yellow on the outside, have a deeper colour, and are soft and sweet. They can be prepared in a variety of ways but today, I'll be introducing you to the health benefits of unripe plantain porridge.

Let me introduce you to this simple one pot plantain porridge that is good for the soul. It is quick, easy to prepare and a healthy food option.

Why you'll love it.

Plantains, especially when unripe are very low in sugar and high in fibre content. Unripe plantains are great for controlling blood sugars, and that's why it's a great meal if you want to control your blood sugars and eat healthily. There so many health benefits to eating this meal, including those who are diagnosed with diabetes.

Ingredients you'll need

6-8 unripe plantains

Spinach (A handful- frozen or fresh)

Vegetable oil

2 small-medium sized onions

Smoked prawns or crayfish- (optional)

3 tomatoes

Tomato puree

Stock cubes


dry pepper (optional)

Ingredients for unripe plantain porridge



Wash, and peel off the skin from the plantains, cut into cubes and set aside.

Dice the onions and tomatoes. If using smoked crayfish, grind it into powder for that smokey flavour.


Add the unripe plantains into a pot, cover with water and bring to a boil.

Heat the oil in a pan and sauté the onions until slightly soft. Add the fresh tomatoes and then stir in half a tube of tomato puree. Turn this mixture into your pot of boiling plantains. Stir well.

Now, add the ground crayfish, pepper, stock cube and salt to taste.

Allow the pot to simmer for about 7-10 minutes (taste for flavour and seasoning). Sprinkle in cut frozen or fresh spinach leaves and stir thoroughly.

Cook for a further 2 minutes and take off the heat.

Preparation time 10 minutes

Cooking time 20 minutes

Total time 30minutes


For that extra flavour, you can dice and sauté liver seasoned in onions, paprika and thyme. Stir into your hotpot for extra richness.

Dice sweet red peppers, or any other fresh vegetable and mix into the hotpot- To keep the fresh taste of the peppers, avoid over heating and only add in once the pot is just off the heat.

How to store

Fridge- Once cooled to room temperature, you can store any leftovers in an airtight food container. This will stay tasty and fresh for 3 to 4 days.

Freezer- This meal can be frozen in an airtight food container or freezer bag for 3 months.

Reheat- Reheat in a small pot, over low heat and stir gently until its warm throughout. Add a little water to lighten and loosen up if required.

Did you make this recipe? Let me know in the comments. I'd love to see a picture too!

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