KELEWELE (Spiced ripened Plantain )PORRIDGE

‘Mum I made ‘Kelewele’ porridge today’. Mums response was ‘how did you think of such a thing?’

 I explained I had a few over-ripened Plantain left and didn’t care to make Kakro/Kaklo. 

 The idea of mixing everything and turning it into porridge was a natural progression on Kelewele; as the flavours always work

Verdict - The inclusion of spices which are similar to those used for Hausa Koko (the fermented spiced Millet porridge) makes this porridge similar in taste to Hausa Koko.

 

The beauty about this particular recipe is you do not require any Sugar as the starch in the over ripened Plantain turns into Sugar. 

You can omit the spices altogether and make a simple and equally tasty porridge.

 WARNING ⚠️ 

Add water gradually to your porridge till you’re happy with the consistency. In the unlikely event you add too much water;

add a tablespoon of corn starch to 2 tablespoonfuls of water. Mix well and add to the porridge. Stir and cook for a further 5 minutes and Enjoy!

INGREDIENTS 

2 ripened or over ripened Plantain

1 Calabash Nutmeg or 4 All spice pod

Half a teaspoon of Red Chilli flakes or less to suit your personal preference 

4 cloves

20g or less of Ginger

200ml of Water

Salt to taste

PLANTAIN CROUTONS 

1 large ripened Plantain cut into small cubes

1 tablespoonful of corn Starch

3 thinly sliced Ginger spices

1 star Anise

Salt to taste 

200ml of your preferred oil for frying 

METHOD

Watch how to prepare this Sugar and Gluten free ripened Plantain porridge below;

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MORE PLANTAIN RECIPES TO TRY

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