Plantain Pottage | The Kitchen Muse


Before i tried this recipe for the first time, i was made to believe that it could only be prepared with unripe plantains and it was also called unripe plantain porridge where i saw it, so i was always discouraged because i have never gotten into that love for unripe plantains, its really not my favorite… AT ALL!. I got tired of my usual Yam and Potato Pottage and then the unripe plantain pottage came in mind and i already told myself No! then i thought, who made the rules? who says i have to use unripe plantains?,  so i went to the market and got the firmest semi-ripe plantains and made this plantain pottage for the first time and i didn’t regret it one bit! it soon became a staple for me and i thought i should show you guys my twist on plantain pottage with semi-ripe plantain and i know you will love it as much as i did, i mean whats not to love? Its takes little effort, it is quick to prepare and it is very scrumptious.

I used Smoked Catfish and Chicken Gizzard for this pottage recipe and it just gave it the perfect taste with the sweetness of the plantain, the burst from chewing the Chicken Gizzard and the little kick from the Smoked Catfish, it was just the perfect combo and i thoroughly enjoyed it. I’m probably going to make some more after writing all this,lol.

You already know i love my Uziza Leaves, so i added some for that extra oomph and it worked! This dish is so savory and flavorful and i’m more than happy to be sharing this with you.

I hope you try this recipe out sometime and of course you don’t have to use the same ingredients i used, you can substitute with whatever is available to you and still make your pot of magic. Enjoy!



3 Semi ripe Plantain
1 Smoked Catfish
150g Chicken Gizzard
3 Tbsp Palm Oil
2 Tbsp Crayfish
1/2 Med Onions
2 Stock Cubes
1/2 Tsp Salt
Handful Uziza leaves




  1. Pour in some palm oil into the pot, when its hot, add onions and let it fry for about a minute.
  2. Add in the Pepper mix then add in all ingredients, that is, the ground crayfish, salt and stock cubes, stir continuously till its properly fried.
  3. Add in the Chicken gizzard and the smoked catfish, stir till they are properly coated with the sauce.
  4. Add in some water. Just enough to cook the plantain. Cover the pot and allow to boil for 5 to 7 minutes.
  5. While the sauce is boiling, cut the plantain into 4 or more places (depends on what you like).
  6. Add the cut plantain into the sauce, cover the pot and allow to cook till its soft.
  7. When soft, using your cooking spoon mash some of the plantain to give it that “pottagy” feel to it. (This is optional, you can choose to skip this step).
  8. Add in Uziza leaves, stir and allow to cook for another 2 minutes and your pottage is ready.
  9. Enjoy!


Prep time: 10 Minutes
Cook Time: 25 Minutes

Total Time: 35 Minutes

Serves: 4



Source: The Kitchen Muse

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