Guide to Making Boiled Plantain with Fish Sauce, Nigerian Style

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Boiled Plantain with Fish Sauce

Nigeria is a country known for its diverse culture, rich traditions, and vibrant flavors. One of the popular dishes that showcase the country’s gastronomic heritage is boiled plantain with fish sauce, also known as “boiled plantain with ekpang nkukwo” in some parts of Nigeria. This dish is a staple in many Nigerian households, particularly in the southern regions, where plantains are abundant. In this article, we will explore the traditional way of making boiled plantain with fish sauce, Nigerian style.

What You’ll Need

  • 3-4 ripe or unripe plantains (depending on your preference)
  • 1/2 cup fish sauce (ekpang nkukwo or ngan-ngan)
  • 1 large onion, chopped
  • 2 Scotch bonnet peppers, chopped (optional)
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced (optional)
  • 1 tablespoon grated ginger (optional)
  • 2 cups water
  • Fresh parsley or cilantro, chopped (optional)

Preparation of Fish Sauce (Ekpang Nkukwo)

  • 1 pound fermented locust beans (or anchovies as a substitute)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 Scotch bonnet pepper, chopped (optional)
  • 1 tablespoon salt
  • 1 tablespoon vegetable oil

Instructions:

1. Rinse the fermented locust beans in water, then soak them in water for a few hours. Drain and blend the fermented beans in a blender or food processor until you have a smooth paste.

2. Heat the vegetable oil in a pan and sauté the chopped onion, garlic, and Scotch bonnet pepper until the onion is translucent.

3. Add the blended fermented bean paste to the pan and stir well.

4. Add salt and stir to combine.

5. Cook the mixture over low heat for about 5-7 minutes, stirring occasionally, until the sauce thickens and has a rich, savory flavor.

6. Remove from heat and let the sauce cool.

Cooking the Boiled Plantain with Fish Sauce

1. Wash the plantains thoroughly and dry them with a clean cloth.

2. Place the plantains in a large pot and add enough water to cover them. Bring the water to a boil and reduce the heat to medium-low.

3. If using cumin, salt, and black pepper, add them to the water and stir to combine.

4. Let the plantains boil for about 20-30 minutes, depending on the ripeness and size of the fruit. Unripe plantains may take longer to cook.

5. While the plantains are cooking, heat the vegetable oil in a pan and sauté the chopped onion and Scotch bonnet peppers until the onion is translucent.

6. Add the cooked fish sauce (ekpang nkukwo) to the pan and stir well. If using garlic and ginger, add them to the pan and stir to combine.

7. Remove the plantains from the water and let them cool slightly.

8. Peel the plantains and slice them into 1-inch thick rounds.

9. In a separate saucepan, combine the cooked fish sauce, chopped onion, and sautéed garlic and ginger. Stir to combine.

10. Add the sliced plantains to the fish sauce mixture and stir to coat.

11. Reduce the heat to low and let the plantains simmer in the fish sauce mixture for about 5-10 minutes, or until they absorb the flavors.

Serving and Garnishing

1. Serve the boiled plantain with fish sauce in a bowl or on a plate.

2. Garnish with chopped parsley or cilantro, if desired.

3. Serve with a sprinkle of salt and black pepper, if desired.

4. You can also serve boiled plantain with fish sauce with other Nigerian dishes, such as fried rice, jollof rice, or grilled meats.

Tips and Variations

  1. For a spicy kick, add more Scotch bonnet peppers or use hot sauce as a substitute.
  2. To add some smokiness to the dish, add a few drops of liquid smoke to the fish sauce mixture.
  3. If you can’t find fermented locust beans, you can use anchovies or dried shrimp as a substitute.
  4. To add some extra flavor to the dish, add some diced vegetables, such as carrots or green beans, to the saucepan with the fish sauce.
  5. For a Southern Nigerian twist, add some grilled or fried fish or meat to the plantains, along with the fish sauce.

READ MORE: Beans & Spaghetti Magic: A Step-by-Step Guide

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