This is Plantain porridge and snail. It's an Ijaw delicacy known as Kekefia
Kekefia is common in Bayelsa State. it's also normal for Bayelsans to cook snail with the shell
Have you eaten this delicious delicacy before?
Ingredients:
For the plantain porridge:
- 3-4 ripe plantains
- 2 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons vegetable oil
For the snails:
- 12 large snails, cleaned and patted dry
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions:
1. Prepare the snails:
- Heat oil in a pan over medium heat.
- Add garlic, cumin, paprika, salt, and pepper. Saute for 1 minute.
- Add the snails and cook until they release their slime and start to brown (about 5 minutes).
- Set aside.
2. Prepare the plantain porridge:
- Peel the plantains and chop them into small pieces.
- In a pot, combine the plantain pieces, water, salt, pepper, and nutmeg.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the plantains are soft and the porridge has thickened.
- Use an immersion blender or regular blender to puree the porridge to your desired consistency.
- Heat the oil in a pan and add it to the porridge.
3. Combine the snails and plantain porridge:
- Add the cooked snails to the plantain porridge and stir well.
- Serve hot.
Enjoy your delicious plantain porridge with snail.