5 green plantains
1 ripe plantain
2 tsps salt
4 Qts of water
Boil plantains until cooked for about 20 to 30 minutes.
Cool plantains. Put in a mortar and pound with pestle.
Dip pestle in cold water frequently to prevent plantain from sticking.
Pound until the paste becomes smooth and soft.
Serve with Falumou-Coconut Gravy.
4 cups coconut milk
2 Tabs. chopped onions
1 tsp. salt
1/3 tsp. black pepper
1 bay leaf
1 lb. fish (fresh or salted)
Place coconut milk, onion, salt, black pepper and bay leaf in a pot over medium heat. Stir constantly to avoid the milk from curdling. When the mixture comes to a boil, add fish. Keep stirring until the fish is cooked and the gravy has thickened. Serve with Hudutu Baruru.
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