Plantain and Corn Porridge (Dairy & Egg Free)

Ingredients

• 2 medium Ripe plantains
• 2 cups Fresh corn kernels
• 1 can Coconut milk
• 1/2 medium Onion
• 1 teaspoon Ginger
• 1/4 small Scotch bonnet pepper
• 2 cups Vegetable broth
• 1/2 teaspoon Salt
• 2 tablespoons Palm oil

Instructions

1. 1Peel the 2 medium ripe plantains and cut them into 1/2-inch cubes.
2. 2Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 tablespoons of palm oil. Once the oil is shimmering, add the 1/2 medium onion, finely chopped, and the 1 teaspoon of ginger, grated. Cook, stirring occasionally, for 3-5 minutes, until the onion is softened and the mixture is fragrant.
3. 3Add the cubed plantains, 2 cups of fresh corn kernels, and the 1/4 scotch bonnet pepper (whole, or finely chopped if you want more heat) to the pot. Stir to combine with the onion and ginger mixture.
4. 4Pour in the 2 cups of vegetable broth and the 1 can of coconut milk. Stir everything together. Increase the heat to medium-high and bring the mixture to a rolling boil (212°F / 100°C).
5. 5Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. Stir occasionally to prevent sticking. The porridge is ready when the plantain pieces are very soft and easily mashed with a spoon, and the porridge has thickened to your desired consistency.
6. 6Remove the whole scotch bonnet pepper if you left it whole. Stir in the 1/2 teaspoon of salt. Taste and add more salt if needed.
7. 7Serve the plantain and corn porridge hot.

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