Roasted Plantain and Ugba
Dooney's Kitchen
Dooney's Kitchen
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  • 1 ripe plantain
  • 1 cooking spoon of Palm oil
  • 1 wrap of Ogiri
  • 2 tablespoons of crayfish
  • Salt
  • 1 teaspoon of Cameroon pepper
  • 1. Peel off the skin of the plantain, rub with a little sunflower oil, and sprinkle on salt and dry pepper
  • 2. Add the ugba and smoked fish into a pot, add a little water and a pinch of salt. Bring to a boil for 3 minutes and take off the heat.
  • 3. Blend the crayfish and Cameroon pepper in a dry mill and set aside.
  • 5. Get out the plantain from the grill. I deliberately let it burn a little to get that caramelised, sweet smokey flavour, which open fire barbecues produce.
  • 6. While the plantain is still hot,
  • 7. Add the palm oil to the mortar, the heat from the roasted plantain would melt it, then you sieve out the ugba and smoked fish from the water in the pot, and add to the mortar with a little Ogiri.
  • 8. Followed by ground crayfish and Cameroon pepper
  • 9. Combine all together, until the mashed chunks of plantain combines well. Taste for salt and re



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