Otor-mboro (Unripe Banana Porridge)

Unlike other popular Akwa Ibom dishes like Efere Afang, Ekpang Nkukwo, Edikang Ikong, etc, Otor mboro is underrated (maybe one of the reasons you haven’t heard of it).

Otor mboro is a porridge made with grated unripe banana and can be enjoyed anytime of the day as breakfast, lunch or dinner by both adults and children.

I remember while growing up, my mother used to prepare this meal for us a lot and we loved it so much. I personally love anything porridge because, for some reasons, I perceive them to be very rich in taste and nutritional benefits.

Unfortunately, nowadays, I observed that otor mboro cannot be counted among the most prepared meals in most Akwa-Ibom homes, despite its very rich nutritional value.

Speaking of nutritional value, little wonder this meal is commonly eaten by nursing mothers as well as used to wean babies.

Let me share with you some of the nutritional benefits derived from this scrumptious meal.

• Green bananas are good source of fiber. Fiber in food slows down digestion, helping you feel full longer, therefore, aiding weight control.
• Otor mboro has high potassium content which may aid in blood pressure control
• It is rich in vitamin B-6 which helps in the formation of hemoglobin (the protein that carries oxygen in the body)
• Unripe banana can help keep gut bacteria healthy because of its probiotic effect.

No matter your tribe or culture you too can prepare this meal as the ingredients used are easy to find. Below is the Recipe and procedure on how to cook Otor mboro;

INGREDIENTS

• Unripe banana
• Water
• Scotch bonnet pepper (I used yellow and red)
• Ground crayfish
• Stock cubes
• Salt
• Palm oil
• Chopped onions
• Periwinkle (optional)
• Goat meat (optional)
• Cow skin/Kpomo (optional)
• Dried fish
• Scent leaves

PROCEDURE

• Wash and dice goat meat and cow skin (kpomo). Season with chopped onions, blended peppers and stock cubes and cook until almost tender.
• Thoroughly wash periwinkle, debone dried fish, wash, and cut scent leaves and set aside.
• Wash and peel green bananas (using a knife, cut both ends, run the tip of the knife from top of banana to bottom, gently lifting the skin of the plantain for easy removal, use your hand to peel until the inner flesh is fully revealed)
• Grate banana and mix into a smooth dough and set aside
• Add more water to already cooked meat, add salt, chopped onions, stock cubes, blended pepper, and crayfish. Stir and bring mixture to a boil
• Reduce heat and introduce grated banana into the boiling mixture by simply dropping in small balls with your fingers.
• Add palm oil and dry fish, cover immediately and do not stir as the beauty of the dish is in lumps
• The banana lumps should be firm in about 4-5 minutes (you will notice a change in colour too)
• Stir gently, allowing some lumps break up to further thicken the porridge and allow to cook for about 2 minutes.
• Add chopped scent leave, stir again until properly incorporated and turn off heat
• Otor mboro is READY!

TIPS

• Since much of the work is in grating the bananas, you can blend them with little or no water.
• To avoid peeled bananas from turning brown, soak in water until you are ready to use them.
• Make sure not to over crowd the pot with banana puree so that each lump can evenly cook in the boiling mixture.

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Story Source – FONDCUP Team Edo state and Exquisite Kitchen Akwa-Ibom state

Photo Credit – Grinde Spotlight Photography

Videographer – Emmanuel Atakpa