A delicious twist on a classic dish

Hello, beautiful people all over the world! I welcome you all to the Foodie Bee Hive community, a place where you can show your yummy, simple, and delicious meal recipes and get to see a lot of different recipes as well, from different people in different countries.

What I want to prepare for you guys today is porridge. I don't know if porridge has been prepared in some other countries, but here in Africa we have different ways of cooking porridge, and I am about to show you guys a method I love using while cooking porridge.

The main reason why I love this process is because it doesn't burn whenever I use it, so let's get to work and see the porridge I was talking about.

Ingredients:

Potatoes (500g)

Plantain (300g)

Fish (500g)

Red oil (50 ml)

Black pepper (4 g)

Onions (1 ball)

Seasoning cube (2 pieces)

Salt (full tablespoon)

Procedure

I cut the fish into three pieces, and then wash the dirt off. After that, I packed it inside a clean pot, added three teacups of water for boiling, and added half a teaspoon of salt.

I peeled the potatoes back, rinsed them, and then poured them inside another clean pot for boiling.

Then I peeled the plantains as well so that I could boil them with the potatoes. And I added half a teaspoon of salt as well.

By the time I was done with the potatoes, the fish was already boiled so I packed them inside a plate and made use of forks to debone it and set it aside.

I also sliced the onions and then poured the black pepper inside a half cup of teacups of water and set it aside too.

Some minutes later, the potatoes were ready, so I poured them inside a siever.

Then put the pot back on the burner, allowing it to dry before adding the red oil inside.

I allowed the red oil to get a little bit hot, then I poured in the sliced onions along with the soaked black pepper.

I continued by adding the deboned fish.

I added the two seasoning cubes and the remaining quarter teaspoon of salt to the sauce and then stirred it.

1 minute later, I poured the parboiled potatoes and plantains into the sauce and stirred continuously until the sauce influenced the potatoes and the plantains.

I left it to steam for 2 minutes before serving it.

Now that the potatoes and plantains porridge is set, you need to taste how delicious, yummy, and sweet this porridge was because the combination of plantains and potatoes is naturally sweet, which makes the porridge yummy.

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