This Potato and Plantain Pottage (or Porridge) is made out of leftover plain boiled potatoes and ripe plantain as well as leftover stew. Add some peas in meal and you have a nutritious and delicious combo for your child’s lunchbox or lunch.
The meatballs also add to the nutritional value required for a healthy and boisterous activity-filled life. You can make this as a fresh dish and substitute the peas with spinach or ugu and fish for meatballs if it is not available…I’m sure it will taste wonderful with mackerel. So, it is leftover menu time.
- Boiled Irish Potatoes (cut into cubes)
- Boiled ripe plantain (cut in cubes)
- Tomato stew
- Stock or water
- Minced/ground beef
- Salt to taste
- Breadcrumbs/oats/garri as binder
- Combine ground beef with the binder and a little seasoning. Mix well, roll into balls and set aside.
- Put your stock in a pot and set on cooking top. Add the stew but not too much, the base should be very watery.
- Allow it to start boiling, add the remaining seasoning and put the meatballs in the pot to cook.
- Simmer for about 10-15mins and then add the already cooked potatoes and plantain. Stir and adjust to your taste.
- Reduce heat and allow it to simmer for a maximum of 3 minutes or for the pottage to thicken to your taste.
- Add the peas or vegetable of your choice and bring down immediately to retain freshness. The heat from the pot will cook it perfectly.
Easy I guess? I’m sure the kids will love it.
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