Food challenge contest week #74|| For kids and parents| Teach The Kids/Kids Food Challenge| share Your Food Diary With Us

_{Face of my plantain pottage}

Hello fellow steemians. Hope we’re doing great today. I specially want to thank the community for organising a beautiful contest as this once again. As we all know, I am a big fan of good and traditional dishes, although I’m not a foodie. It’s one of my hobbies, and I enjoy it even more when someone tastes my food and is satisfied with my cooking.

So today, I’d be teaching us how to prepare delicious plantain pottage. This is one delicacy that is most times found in Nigerian occasions, usually served to rich and elderly people. Let’s dive deep into this sweet process quickly. I’d be using the one we prepared for an event in my house to tutor us today.

Ingredients	needed
Palm oil	Crayfish
Dry fish	Periwinkle
Scent leaves and utazi	Pepper and salt
Maggi	Cowskin

First is to get my bunch of plantain ready. The plantain must be sliced out of its jacket and then washed in a clean water. I washed it for two times to avoid sand in the food. When this is done, I’ll cut it in two pieces. It’s not the same as plantain porridge which is usually cut in bits. The periwinkle must be cut, and thoroughly washed, that is, if it wasn’t cut from the market.

The cowskin bought should be properly washed, and the fish washed with salt and hot water. Meanwhile there should be some vegetables at the side to add some scents to the meal. Lots of crayfish is needed for a good taste of the food, and of course lots of palm oil. This food is known in my dialect as ubobok ukom.

Now the process begins!
so here, I have to parboil the cowskin and periwinkle in a separate pot. This must be cooked until it is very soft. From here, a bigger pot is placed on fire and the plantain too is parboiled. After some minutes, the water from the plantain is poured out and a new one poured into it. This is to keep the plantain from changing the colour to black.
When the plantain is fully heated and soft, all the ingredients will be poured into the plantain and stirred.

The cowskin and periwinkle will then be poured into the pottage and stirred again. Occasional stirring of the pottage also helps in making it thick.
At this point, the pottage should be ready to serve, so I only have to add my scent leaves and utazi before bringing down my pot. We are finally done with the cooking, and its now time to enjoy this meal. This is one easy but expensive and nutritious meal.

The plantain alone is a source of iron, and the palm oil gives fat and oil. The fish provides protein and there are totally no conservatives in the food or seasoning. This makes it just perfect for anyone to have.
It can be had at anytime of the day. But I’d advise we have it for breakfast or lunch to allow for easy digestion.
I hope you enjoyed this brief tutorial on how to make a sumptuous plantain pottage.

I’d like to invite @justiceanietie, @ahbaz and @isrealahkere to participate in this contest.
Thanks for reading through.