A delicasy from Southern Nigeria, Kekefia is very nutritious and is a meal for celebration.
- Plantains [4 fingers] (Preferably unripe but slightly ripe acceptable too)
- Palm Oil
- Dried / Fresh pepper (4)
- Tomatoes (4 whole)
- 2TBs Crayfish (Blended)
- Wash and peel plantains.
- Dice plantains and put in a clean dry pot. Pour water over plantain till it is on the same level as the plantain. Then boil over mid heat for about 15mins. Don’t allow the plantain to fully cook.
- Steam the fish in the meantime.
- To steam fish, wash and clean the fish
- Put into a clean dry pot and add 1 cup of water. Add salt, maggi, 1/4 sliced onion and thyme.
- Cook till inside of white is white and flaky.
- Blend tomatoes, pepper and onions.
- In the boiled plantains, add blended tomatoes, pepper and onions. Stir properly.
- Add 2 maggi cubes, salt to taste, 2Tbs of blended crayfish and stir. Allow to cook for 10mins.
- Pour in 1/4 of palm oil, stir and cook for another 7-10mins.
- Add steamed fish and some fish stock if the plantain appears dry. Cook for 5mins.
- Kekefia is ready to serve 🙂
Note: if using ripe plantains, cooking time is shorter in step 2 to prevent plantain from getting fully cooked therefore making it too soft before the finished meal is ready.
Kekefia can be eaten on its own or with starch another Southern Nigeria meal.