Gluten-Free Plantain Porridge with Smoked Turkey

Instructions

1. 1Peel the 4 medium ripe plantains and cut them into 1.27 cm (1.25 cm) pieces. Peel and dice the 1 medium onion into 0.635 cm (0.6 cm) pieces. Dice the 1/2 medium red bell pepper into 0.635 cm (0.6 cm) pieces, and mince the 1/4 small scotch bonnet pepper very finely.
2. 2Heat the 2 tbsp palm oil in a large heavy-bottomed pot (such as a 5-quart Dutch oven) over medium heat (148.9-162.8°C / 150-160°C). Add the diced 1 medium onion, diced 1/2 medium red bell pepper, and minced 1/4 small scotch bonnet pepper to the hot oil. Cook, stirring occasionally, for 5 minutes, until the vegetables have softened and the onion is translucent.
3. 3Stir in the 1 cup of cubed smoked turkey and the 1 tbsp of ground crayfish. Continue to cook for another 5 minutes, stirring occasionally, allowing the flavors to meld.
4. 4Add the prepared 4 medium ripe plantain pieces and the 4 cups of chicken broth to the pot. Increase the heat to medium-high (176.7-190.6°C / 175-190°C) and bring the mixture to a rolling boil. Once boiling, reduce the heat to low (93.33-107.2°C / 95-107°C), cover the pot, and simmer for 20-25 minutes.
5. 5After 20-25 minutes, check the plantains: they should be very soft and easily mashed with a spoon, and the porridge should have thickened to a creamy consistency. Stir in the 1/2 tsp salt. Serve the plantain porridge immediately while hot.

Related Guides