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.
• Wash, shred and chop the leaves.
• Add to the pot  and simmer for 30 seconds.
• Simmer, remove from heat and serve warm.