Ingredients (for 6 servings)
- Sweet Potato (White Fleshed) (1Kg)
- Plantain (2)
- Bell Peppers (4)
- Red Onion (1)
- Garlic Cloves (2)
- Seasoning (Maggi, Sea Salt & Pepper, Chilli)
- Scotch Bonnets (1)
- Sweet Pepper (1)
- Spinach (1oog)
- Chicken Breast (Diced) (800g)
- Smoked Mackerel (20og)
- Cooking Oil (Coconut or Rapseed) (10ml)
Instructions
- Peel Sweet Potatoes and boil in pot till soft; peel and dice plantain and put in separate bowl
- While potatoes boil, blend bell peppers, sweet peppers, red onion, garlic and scotch bonnets with water together to form stew
- Pour oil in another pot and follow with blended stew
- Cover stew pot and cook for 15 minutes, till stew is a tad thick
- While stew is cooking, potatoes should be ready, drain and set aside to cool (select few pieces and place them in separate bowl; they will be added later to the porridge)
- Dice the chicken breasts into dices and season them
- Tear the smoked mackerel into small bits and place in store
- When the stew is cooked, pour sweet potato inside and mash (mix It as you so potato is totally covered
- Once potato is fully mashed, add other pieces (that were separated) into pot (don’t mash,its nice to have chunks in there too)
- While on medium heat, add chicken dices, diced plantain and mackerel; mixing thoroughly to ensure all is immersed
- Cover pot and allow to cook for 10 mins; till chicken is cooked
- Chop spinach into small bits, and add gradually into pot (at first, it may seem like it wouldn’t all fit in pot, but spinach wilts which will create space for more)
- Once all spinach is in, cover pot and allow to cook for further 5 minutes.
- Take off the hob, and serve immediately or package for cooling.
- Enjoy!
Nutrition Content (Per Serving)
Carb: 47g, Pro: 41g, Fat: 13g, Cal:482
