Turmeric is a spice and a member of the rhizome family. In its raw form, it looks a bit like ginger root, but when it’s ground down it has a distinctive yellowish – orange colour.
Tumeric powder is very popular in South Asian cuisine. Britons also relish turmeric as well!.
I decided to try something new with turmeric and the result was amazing, especially using the following ingredients!
Recipe
for 3 servings:
2
or 3 plantains [ripe or unripe]
1
cup meat or fish stock
1
large dry or smoked fish
½
teaspoon turmeric
1
tablespoon ground crayfish
½
cooking spoons palm oil
1
small onion [chopped]
2
fresh Cameroon pepper
1
bunch ugu or basil (effirin or nchanwu) leaves
Salt
and seasoning to taste
Method:
Wash, peel and dice the plantains.
If they are unripe, place them in cold water to prevent them from darkening.
If they slightly ripe, just pour them into the pot, add water and start cooking.
Bring to boil and cook for 15 minutes.
Add the washed fish, salt and seasoning to taste, as well as the turmeric, chopped onions, crayfish, and pepper.
Add the palm oil and cover.
Cook until the pottage is tender, thoroughly mixed and tender.
Uncover the pot and using a wooden spoon, stir and simmer at the same time.
