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Before you jump to Beans and plantain porridge with sent leaf recipe, you may want to read this short interesting healthy tips about Strength Boosting Snack foods.
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There are lots of healthy treats you can choose that do not involve a lot of preparation or searching. When you make the choice to be healthy, it’s easy to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to beans and plantain porridge with sent leaf recipe. To make beans and plantain porridge with sent leaf you only need 11 ingredients and 11 steps. Here is how you do that.
The ingredients needed to prepare Beans and plantain porridge with sent leaf:
- Prepare 1 big cup honey beans
- Take 1 handful crayfish grounded
- Use 8 pieces fresh tomatoes chopped
- Take 7 pieces fresh pepper blended
- Use 2 big onions sliced
- Provide 1 handful fresh sent leaf shredded
- Use 1/2 cup palm oil
- You need 1 bunch ripe plantain cut in cubes
- Use Fresh fish fried
- You need 2 Seasonings
- Provide 1/2 tsp Sea salt to salt
Steps to make Beans and plantain porridge with sent leaf:
- Pick the beans and remove all dirt
- Put enough water to cook the beans on fire
- Wash the beans inside the boiling water,add some of the onions and cover to cook until a little tender
- Add the platinum,salt and seasoning
- When very soft,put the oil in a pan and heat
- Add the onions,tomatoes and pepper stir fry until a little brown
- Add the crayfish and stir fry too
- Pure the fried tomatoes to the beans and continue cooking for 5minutes
- Add the sent leaf last
- Use the fried fish to garnish
- Serve warm
Additional Ingredients: As with many stews, plantain porridge can be varied according to your taste and what you have on hand. Unripe plantain porridge can be mashed and given to babies being introduced to solids. A handful shred Ugu, uziza vegetables or scent leaves. This beans porridge holds a dear place in my heart because once upon a time, I used to hate beans. In my home growing up, we ate beans Tuesday afternoon with our choice of garri (cassava flakes), bread or ogi (a local fermented corn starch porridge, similar in texture to custard).
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