I love this local cusine so much that it makes me always hungry to visit calabar again and again
Cross river state in calabar and also akwa ibom is where I tasted the cusine for the first time since then I have being the biggest fan of the meal
The unripe plantain is being prepered and garnished with cow leg ,what I love most is the fresh taste of the groundnut oil and the crafish ,its worth eating anyday anytime
Method of preparation
Get your unripe plantain the one you can consume
Crayfish
Pepper
Cent leave
Onions
Maggi cube (2) or knor (1) according to your pot
Salt to taste
Groundnut oil
Cow leg (boneless)
Now wash your plantain and peel off the green backs , then cut them in small sizes to a fine shapes ,put them in a nice pot for cooking then you add water ,don't fill the pot to the brim just mordrate ,like level of your plantain
Slice your onions an add it followed with the pepper ,crayfish and the maggi don't forget to add salt
Cook the cow leg seprate till its soft ,add the cow leg to the plantain and cook them together after like 30mins you add the scent leaves
Then when the plantain is soft and almost turning to a porridge you then sprinkle the groundnut oil on it (I like putting good quantity)for proper taste
After some minutes you bring your pot down , the cusine is ready and healthy for consumption
Pay me with hitting the like botton if you know about this
Seaman soup is loading next
I love calabar
