Friday, September 22, 2023

How to Prepare Keke Fieye (traditional Ijaw food) in less than 15 minutes

If you want to try healthier foods, Keke Fieye should be first on your list. This Nigerian delicacy made from unripe plantain and beans is a food native to the residents of Ijaw from the Niger Delta. Unripe plantains are a rich source of fiber, vitamins A, C and B-6, magnesium, and potassium.

The main ingredient of the food is the unripe plantain, which contains iron, a nutrient suitable for the body. The process of preparing Keke Fieye is a bit similar to making plantain porridge.


  • 8 – 10 unripe plantains
  • Ground crayfish
  • 3 red peppers/ground peppers
  • 4 seasoning
  • 1 tablespoon palm oil
  • Ground Uziza seeds (teaspoon)
  • dried fish
  • snails without a shell
  • salt
  • Scent leaves (handful)
  • Beans (one cup or more)


  1. Peel the greenback of the unripe plantain and cut it into small pieces
  2. Wash and cut into cubes or of your choice
  3. Chop the scent leaves clean the snail and cook for 5 minutes, and set aside.
  4. Wash the dried fish with salt and soak in hot water for 5 to 8 minutes to remove sand.
  5. Pour water into the pot and bring to a boil.
  6. Peel plantain, wash it and cut it into cubes or your desired shape.
  7. Pour sliced ​​plantain into boiling water and cook for about 10 minutes.
  8. Add the scent leaves, onion, Maggi, pepper, crayfish, dry fish, and snail without stirring and cook for 10 minutes or until the plantain is soft.
  9. Add palm oil, stir and simmer under low heat for 5 minutes.
  10. Remove from the heat and serve hot.
  11. If you are cooking Keke Fieye with beans, you will need to start cooking with the beans and cook until the beans become 80% before adding the plantain and then the crayfish, dried fish

Watch this video for more details.

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