Otomboro (Banana Puree)
Otomboro is a traditional dish from Akwa Ibom, Nigeria, often considered a junior brother to Ekpang Nkukwo. It is made from banana puree and includes various local ingredients like dry fish, periwinkle, and crayfish.
Ingredients
- 10piecebanana
- 1piecedry fish (bonga fish)
- 1cupperiwinkle
- 1/2cupcrayfish
- 2piecebouillon cubes
- 2tbsppalm oil
- 1bundlescent leaf
- 1cupbiscuit bones
- 2cupwater
How to make Otomboro (Banana Puree)
*Peel your banana and wash it clean
Peel the bananas and blend them into a smooth puree.
Chop your unripe banana into pieces n blend it
In a pot, add your biscuit bones, onion, pepper, salt , bouillon cubes, dry fish and a little water to cook for 15 minutes.
Check the cook biscuits bone and add sizeable water depending on your size of your blended banana,(unripe).
Add your periwinkle n taste the stock.
When the stock is boiling, be adding your blended banana in balls n pls don't stirred it, after adding all, cover the pot n allow it cook for 10 minutes.
Add your cent leave, palm oil (optional) and stir it gently.
Remove from heat and serve hot.
Tips & Tricks
Ensure you make use of unripe banana
You can adjust the amount of water to achieve your desired consistency.
Palm oil is optional but adds a rich flavor to the dish.
Kingsley peter
(@chefubong)
My is ubong abasi, a celebrity chef from akwa ibom state of Nigeria where we have best Nigerian delicious meals. ...........I grew up in Lagos and...