Semi ripe plantain porridge cooked with vegetable and eja panla (stock fish) served with soft ponmo.

Semi-ripe plantain porridge cooked with vegetables and eja panla (stockfish) is a delicious and nutritious Nigerian dish that is easy to prepare. Here’s a recipe to guide you:


  • 3 semi-ripe plantains, peeled and cut into cubes
  • 1 cup of sliced vegetables (e.g. spinach, ugwu, waterleaf)
  • 1 medium-sized onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons of crayfish
  • 1 tablespoon of red palm oil
  • 1 teaspoon of ground pepper
  • 1 teaspoon of ground crayfish
  • 1 teaspoon of salt
  • 1 medium-sized smoked or dried fish (eja panla)
  • 1-2 cups of water
  • 1-2 pieces of soft ponmo (cow skin), washed and sliced (optional)


  1. Rinse the smoked or dried fish (eja panla) and soak it in warm water for about 10 minutes to soften. Remove the bones and break the fish into small pieces.
  2. Heat the red palm oil in a pot or saucepan. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Add the cubed plantain and stir well to combine with the onion and garlic. Cook for 5 minutes over medium heat, stirring occasionally.
  4. Add the water to the pot, enough to cover the plantains, and bring to a boil. Reduce the heat to low and let it simmer for 15 minutes or until the plantains are tender.
  5. Add the sliced vegetables, ground crayfish, ground pepper, and salt to taste. Stir well and let it simmer for another 5 minutes.
  6. Add the smoked or dried fish (eja panla) to the pot and let it cook for another 5 minutes.
  7. If using, add the sliced soft ponmo to the pot and let it cook for 2 minutes.
  8. Remove from heat and serve hot.

Enjoy your delicious semi-ripe plantain porridge cooked with vegetables and eja panla (stockfish) served with soft ponmo!

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