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♥.

Plantain Pottage in a mason jar
4.5 from 6 votes

Plantain Pottage

This plantain pottage is made with half ripe plantains, sweet peppers and baby spinach.

Course Dinner, Lunch
Cuisine Nigerian
Keyword Baby Food, Baby Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 5
Calories 266 kcal
Author Adaspecial


  • 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


  1. Boil the peeled and diced plantains, one onion with bouillon powder (see picture).

  2. Blend second onion, sweet peppers and scotch bonnet for pepper sauce.
  3. Fry pepper blend in palm oil, seasoning with sea salt and simmer to reduce liquid.

  4. Pour fried sauce to boiling plantains.

  5. Add crayfish and leave to simmer till plantains are tender.

  6. Pour in water if needed and stir occasionally.

  7. Take off heat source and pulse carefully with a hand blender to desired smoothness.
  8. Add thinly sliced spinach and back to heat for about 2 mins.

  9. Serve and let your little munchkin enjoy! 

    Plantain Pottage in a mason jar

Recipe Notes

  • 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.


  1. 11 May 2018 / 3:31 am

    5 stars
    This is amazing Linda. I cant wait to make this for my lil ones. when they arrive 🙂

    • Linda
      11 May 2018 / 2:13 pm

      Thank you my dearest TemyO. Gosh I love your blog!! I am definitely looking forward to seeing you make this for your little one 🙂

  2. hauwa
    11 May 2018 / 10:22 am

    3 stars
    As an agbaya adult I can eat this too! hahaha! I am looking forward to more posts and I am hoping it wont just be for baby food. I see your African salad and I want to learn how to make it. way to go mama!!

    • Linda
      11 May 2018 / 1:53 pm

      Hahahaha you’re not alone Hauwa, I also eat it with her. Wherever love leads i will follow. I am a big foodie so I expect to share all the foods I love to eat and make.

      Ahh! That salad will come very soon my dear, very soon 🙂

  3. UU ❤️
    11 May 2018 / 4:29 pm

    4 stars
    I love your first post! It is beautiful and can’t wait to read your 100th post! Well done dear ??

    • Linda
      17 May 2018 / 3:07 pm

      My darling UU❤️. Bless your heart?

  4. Kosi Akanegbu Onwuzuligbo
    12 May 2018 / 4:25 pm

    5 stars
    Wow! Linda I’m so proud of you.

    • Linda
      17 May 2018 / 3:04 pm

      Hey Kosi?,

      Thank you very much for your kind words. It truly means a lot to me?.

  5. 15 May 2018 / 11:23 am

    5 stars
    See me salivating till I got to the end. Please we need recipes for adults too 🙂

    • Linda
      17 May 2018 / 3:03 pm

      Moonshine your reaction to LiVVY’S pottage is received with much delight and glee?. I have one for the adults you might like and I hope to share it soon?.

  6. Ken
    16 May 2018 / 12:44 am

    5 stars
    Everything about it is exceptional! I’ll keep this recipe handy for a future date ?

    • Linda
      17 May 2018 / 2:58 pm

      Thank you Ken?! I’m trying to picture this as fine dining in my head. Your presentation will play a huge role in the fine delivery of this recipe for date night?

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