Plantain porridge, known as Ukang Ukom in Efik cuisine, is a beloved dish in southeastern Nigeria, especially among the Efik people of Calabar.
This hearty one-pot meal combines unripe plantains with a rich blend of proteins, spices, and leafy greens, creating a flavorful and nutritious dish that is perfect for any occasion.
In this guide, you will learn how to cook plantain porridge the Efik way, using simple steps and everyday ingredients.
What Is Ukang Ukom?
Ukang Ukom is a traditional Efik dish made by cooking unripe plantains with various proteins like goat meat, beef, or dry fish, along with spices and leafy vegetables.
The result is a savory porridge that’s both filling and comforting.
It is commonly served at weddings, festivals, and other special gatherings in the Efik community.
Also read on 15 Delicious Ways to Cook Ripe Plantains
Ingredients You Will Need
To prepare Ukang Ukom, gather the following ingredients:
- Unripe plantains: 3–4 medium-sized, peeled and cut into chunks
- Proteins: A mix of goat meat, beef, or dry fish (about 500g total)
- Leafy greens: Scent leaves (Efirin) or spinach, washed and chopped
- Spices:
- 1 large onion, chopped
- 1–2 Scotch bonnet peppers, chopped (adjust to heat preference)
- 1 tablespoon ground crayfish
- 1–2 seasoning cubes
- Salt to taste
- Oil: 2 tablespoons palm oil or vegetable oil
Step-by-Step Cooking Instructions
1. Prepare the Proteins
- Boil the meats: In a pot, add the goat meat and beef with enough water to cover. Season with salt and one seasoning cube. Cook until tender, then set aside.
- Prepare the dry fish: If using dry fish, soak it in warm water to rehydrate, then debone and set aside.
2. Cook the Plantains
- In a separate pot, add the chopped unripe plantains and enough water to cover them.
- Add the chopped onions, Scotch bonnet peppers, ground crayfish, and seasoning cubes.
- Bring to a boil, then reduce the heat and simmer until the plantains are soft and have absorbed the flavors.
3. Combine and Simmer
- Add the boiled meats and prepared dry fish to the pot with the plantains.
- Pour in the palm oil and stir to combine.
- Add the chopped leafy greens and simmer for an additional 5–10 minutes until the greens are tender and the porridge has thickened to your liking.
4. Adjust Seasoning
- Taste the porridge and adjust the seasoning with salt or additional seasoning cubes if necessary.
- Stir well and allow to simmer for a few more minutes to ensure all flavors meld together.
5. Serve and Enjoy
- Serve the Ukang Ukom hot, garnished with extra leafy greens if desired.
- Pair with a refreshing drink like palm wine or a chilled soft drink for a complete meal experience.
Nutritional Benefits
Ukang Ukom is not only delicious but also packed with nutrients:
- Plantains: Rich in potassium, fiber, and vitamins A and C, promoting heart health and aiding digestion.
- Proteins: Goat meat, beef, and dry fish provide essential amino acids for muscle repair and immune function.
- Leafy greens: Scent leaves or spinach are high in iron and calcium, supporting blood health and bone strength.
- Crayfish: Adds a dose of omega-3 fatty acids, beneficial for brain health.
Read more on Delicious Ripe Plantain Porridge
Cultural Significance
In Efik culture, Ukang Ukom holds more than just culinary value. It is a dish that signifies hospitality and celebration.
Serving Ukang Ukom at events like weddings and festivals is a way of honoring guests and showcasing the richness of Efik heritage.
The communal nature of preparing and sharing this dish fosters a sense of unity and cultural pride among the Efik people.
Tips for the Perfect Ukang Ukom
- Use a mix of unripe and semi-ripe plantains: This combination adds depth to the flavor and texture of the porridge.
- Adjust the spice level: Modify the amount of Scotch bonnet pepper to suit your heat preference.
- Incorporate various proteins: Experiment with different combinations of meats and fish to find your preferred taste.
- Allow the porridge to rest: Letting the dish sit for a few minutes after cooking allows the flavors to meld and enhances the overall taste
Where to Find Ingredients
Most of the ingredients for Ukang Ukom can be found in local Nigerian markets or African grocery stores:
- Unripe plantains: Available in most supermarkets and local markets.
- Proteins: Goat meat, beef, and dry fish can be sourced from butcher shops or fishmongers.
- Leafy greens: Scent leaves (Efirin) are commonly found in Nigerian markets; spinach can be used as a substitute.
- Spices and seasonings: Onions, Scotch bonnet peppers, crayfish, and seasoning cubes are staples in Nigerian kitchens.