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
- Scent leaves (handful)
- Beans (one cup or more)
- Peel the greenback of the unripe plantain and cut it into small pieces
- Wash and cut into cubes or of your choice
- Chop the scent leaves clean the snail and cook for 5 minutes, and set aside.
- Wash the dried fish with salt and soak in hot water for 5 to 8 minutes to remove sand.
- Pour water into the pot and bring to a boil.
- Peel plantain, wash it and cut it into cubes or your desired shape.
- Pour sliced plantain into boiling water and cook for about 10 minutes.
- 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.
- Add palm oil, stir and simmer under low heat for 5 minutes.
- Remove from the heat and serve hot.
- 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.