Finally, first post is up and who would’ve thought Livvy’s Plantain Pottage!
After becoming my worst critic in trying to take well composed pictures, I got reminded that blogging is a process with a learning curve.
There is a lot to learn and the thought of it is so exciting! I cannot wait to share more and improve on food writing and food photography especially. It would be greatly satisfying to look back at this post and smile at my journey.
♥Plantain Pottage is an easy, nutritious and comforting dish that has been adapted to suit a toddler, with an ideal balance of sweet, spicy and savoury. With baby food, my motto is: “no nasties”. For this reason I have chosen pink Himalayan salt and an MSG free bouillon powder♥.
This plantain pottage is made with half ripe plantains, sweet peppers and baby spinach.
- 3 half ripe plantains
- 2 medium onions
- 1/4 scotch bonnet to taste
- 1 red sweet pepper
- 1 teaspoon pink Himalayan sea salt to taste
- 1 teaspoon bouillon powder to taste
- 1/4 cup palm oil
- 1/3 cup ground crayfish
- 1 handful baby spinach thinly sliced
Boil the peeled and diced plantains, one onion with bouillon powder (see picture).
Blend second onion, sweet peppers and scotch bonnet for pepper sauce.
Fry pepper blend in palm oil, seasoning with sea salt and simmer to reduce liquid.
Pour fried sauce to boiling plantains.
Add crayfish and leave to simmer till plantains are tender.
Pour in water if needed and stir occasionally.
Take off heat source and pulse carefully with a hand blender to desired smoothness.
Add thinly sliced spinach and back to heat for about 2 mins.
Serve and let your little munchkin enjoy!
- Keep the water level the same as the plantains for a thicker consistency, or higher for a lighter consistency.
- My Livvy is 17 months old and enjoys it lumpy. Blend smoothly for younger babies to avoid choking.