ABANGA OR GBURU (Unripe Plantain) DISH

The Majority of Unripe Plantain dishes we will be sharing their Recipes are mostly dishes peculiar to the South Eastern Part of Nigeria, However there are similsrities which are typical of the Camerouns and other parts of Sub-Sahara Africa. For each Recipe to make a meaning, i encourage you to ensure it makes a debut on your dining table.
With the submissions of the whole Family we can now analyse and adapt it to your local taste and vareity.

Recipe 2

Serves 6

1 lb. Green Plantain 1/2 kg
1/4 oz. Pepper 5 kg
1 lb. Meat(optional) 1/2 kg
1/4 pt. Palm Oil 125 ml
1/2 tsp. Okogolo(peanut-like spices)
1/2 tsp. Erige (Spices)
4 oz. Smoked fish 100 g
2 oz. Crayfish 50 g

-Peel and slice the Plantains.
-Boil with some water until very soft; for about 45 mins.-1hr.
-If meat is used, boil it together with the Plantain.
-Add Pepper, spices, fish and crayfish. Cook for 10-15 mins.
-Remove the fish into a dish. Pour over the stock, leaving the Plantain in the pot.
-Add Palm Oil to the Plantain. Mix with a wooden spoon.
-Dish and serve separately.

VARIATIONS:

-Add some vegetables (bitter leaf) with fish.
-Ikeregburu: use cocoyam instead of Plantain.