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MASHED SOFT RIPE PLANTAIN MPOTO MPOTO

Mpoto mpoto basically means mash mash. This mashed riped plantain recipe is originally from Ghana but Im sure there maybe other versions of it from around the world where plantain is native.

MASHED RIPE PLANTAIN MPOTO MPOTO
Recipe Type: Tropical
Cuisine: African
Author: INNERCIRCLEPOST
Prep time:
Cook time:
Total time:
Ingredients
  • 4 ripe plantains soft and is even going off
  • 1 chili
  • 2 large tomatoes
  • 1 large onion
  • Oil
  • salt
  • herbs of choice
Instructions
  1. peel and dice your plantain
  2. cook plantain in enough water to cover it
  3. add a pinch of salt to the plantain as it boils
  4. cook till the plantain is soft which will take around 10 minutes
  5. strain all remaining water off the plantain once it is cooked
  6. start heating the oil and chop and add onions and tomatoes to it
  7. let tomatoe and onion fry for ip to 2 minutes
  8. use mashing laddle to crush the tomatoes and mash as much as possible
  9. add the cooked plantain and mash it in with the tomatoes and onion
  10. allow everything to mix together completely and cook for another 3 minutes on low heat
  11. dish and serve on its own or as part of a meal
Notes
This dish is originally made with palm oil. As I grew up in Ghana I am used to eating and cooking with palm oil. Palm is farmed in Ghana on a smaller scale and so there has never been a threat to the natural lush green forestry. Most homes I know even had palm trees in thier compounds that was harvest when palm was in season. My grandma always used palm from our compound toale palm soup and also palm oil. [br][br]If you are not in favour of using palm, you can easily use olive oil, coconut oil or vegetable oil too.

Plantain is native to the UK too these days (pun intended) thanks to supermarkets so wherever you are, you can also try your hands at making this. It is a simple recipe that anyone can make. It doesnt call for any complexities at all.

If you are not too familiar with plantains here is a quick lesson on selecting plantains from your local supermarket.

– plantains are very different from banana. You always need to cook plantains but you do not need to cook banana before eating.

– plantains can be eaten green or yellow. Either ways your plantain needs to be cooked for every recipe.

– the juice from green plantains stains and turns brown when it dries. Be quick to wash it off as soon as you het a stain.

– all plantains taste the same regardless of if they are from Southern America, Eastern Africa or Western Africa.

– yellow plantains are often called ripened but both green and yellow plantain are matured for eating when you find them in your supermarket. Your green plantain would continue ripening at home if you keep it beyond a week.

– ripened plantain naturally taste sweet but green plantain does not taste either sweet nor sour.

To make a mash plantain recipe, you will have to use ripened plantain which is the yellow one. This recipe is traditionally made by adding dried oven baked sardines or dried prawn.

Once you get used to making this nice recipe, you can then try other versions of it that is made with potatoes, cocoyam and yams.  If you live mear a Chinese supermarket or African shops then you should also try adding pea aubergine which is rich in vitamins and adds a great taste to it.

This dish is originally made with palm oil. As I grew up in Ghana I am used to eating and cooking with palm oil. Palm is farmed in Ghana on a smaller scale and so there has never been a threat to the natural lush green forestry. Most homes I know even had palm trees in thier compounds that was harvest when palm was in season. My grandma always used palm from our compound toale palm soup and also palm oil.

If you are not in favour of using palm, you can easily use olive oil, coconut oil or vegetable oil too.