Seafood Irish potato porridge with vegetable side dish
Irish potato is popular for its richness in nutrients. Paired with seafood and vegetables, you have yourself one ideal family lunch.
• 3 medium Irish potatoes • 1 ripe or overripe plantain • Chunks of prawn or shrimp, crab and flaked fish • 2 medium carrots • 1 cup of peas • ¼ red bell pepper • 2 tablespoons of ground crayfish • 1 tablespoons of curry powder • ¼ thumb of dawadawa (locust beans) • 1 cooking spoon of vegetable oil • Pepper (optional) • Water
FOR THE VEGETABLE SIDE DISH
• 2 medium sizes each of ginger, garlic, white pepper and red pepper • 1 medium onion, minced • Sticks of green beans • 2 cups of mushroom (optional) • 8 to 10 boneless/skinless chicken thighs • 5 tablespoons of cornstarch (or six tablespoons of white flour) • 4 tablespoons of olive oil • Salt to taste • 2 seasoning cubes (optional)
• Wash, peel and cut the potatoes, plantain, carrots, bell pepper and onions.
• Place a dry pot on the cooker and pour oil. Add the onions and pepper to fry.
• Stir in the curry powder and grated dawadawa and fry for a minute. Add the crayfish, seafood and the carrots.
• Pour in two cups of water, stir and allow it boil; then add the potatoes and plantain.
• Cook for about 15 to 20 minutes or till potatoes are soft. You can add some water to cook if needed.
• Once potatoes are soft, use spoon to mash some of them lightly to thicken the stock.
• Add pepper if need be and finally add the peas. Stir and bring down immediately as the heat will cook the peas without getting them overcooked.
• Combine ginger, garlic, white pepper and red pepper in a pot.
• Dissolve five tablespoons of cornstarch in four cups of water then set aside.
• Season chicken with salt and spices then set aside.
• Place a large pan on high heat. Heat up oil. Add in seasoned chicken, sear on all sides until golden (five to 10 minutes)
• Add in chopped onions and stir.
• Add in vegetables, pepper, garlic and ginger mixture. Season with salt and seasoning. Stir to combine.
• Stir in cornstarch mixture. Cover and leave to simmer for five minutes.
• Sauce is ready. Serve with porridge.