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–+ servings
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Course Breakfast
Cuisine Nigerian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 3 tbsp of red palm oil
  • 1 cup dried mushrooms I used shiitake
  • 2 large king oyster mushrooms chopped ***
  • 4 small tomatoes
  • 1 red bell pepper
  • 1/2 scotch bonnet pepper omit for non-spicy flavour
  • 1 large onion 1/2 finely diced, 1/2 roughly chopped
  • 1 thumb of ginger
  • 3 cloves of garlic
  • 1.5 tsp of onion and garlic powder
  • 2 tsp of curry powder
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp veggie bouillon
  • 3 grains of selim optional
  • 1/2 tsp dawa dawa optional
  • salt
  • 1/2 block of extra firm tofu cut into small cubes 175g of tofu
  • 2 medium ripe plantains yellow with black spots chopped into small cubes
  • 2 large handfuls of spinach

Instructions

  • In a blender, blend the roughly chopped onion, garlic, tomatoes, scotch bonnet pepper and red bell pepper with just enough water to blend the mixture (~1/4 cups of water) till smooth.
  • In a pot at medium heat, sauté the finely chopped onions and dried mushrooms in the red palm oil till the onions are soft
  • When the onions are soft, add the blended mixture to the pot and let it come to a boil
  • Once the sauce come to a boil, add the rest of the ingredients EXCEPT the plantain and spinach
  • Cover the pot, and cook at medium heat for 15 minutes for all the flavours to meld
  • After 15 minutes, add the chopped plantains, cover the pot and let the porridge simmer at medium-low heat till the plantains are cooked through and soft. This should take an additional 10 minutes at medium to low heat.
  • Mix in the handful of spinach and turn off the heat.
  • Serve hot

Notes

*** you can use any type of mushrooms you want. King oyster is a lot more sturdy and has great flavour