Ukom Isip - cocoyam and seafood plantain pottage
Recipe Category: Pottage Dishes
Cuisine: Efik
A delicious pottage dish made with coconut milk, seafood and sweet plantains
  • 3 ripe yellow plantains
  • 2 over ripe blackened skin plantains
  • 1 can of coconut milk
  • ½ a can of Banga (palm nut) extract
  • Chunks of fresh cod - you can use any choice of fish that you like
  • Fresh King Prawns
  • Fresh Ata Lilo - nigerian pepper mix
  • Salt
  • Stock cube
  • Smoked fish
  • 1 cooking spoon of ground crayfish
  • Chopped Uziza - optional
  1. Add the banga extract to the pot and add a little water to dissolve it. Just a little water, remember, that coconut milk is on its way. Add the smoked fish to the extract and let it cook till it softens. . The taste of this banga extract to the finished product, in fact, it is better tasted, than imagined. Trust me.
  2. Holding the peeled plantain directly over the pot, cut circles and chunks into the pot. Do the same for the over ripened plantains. When you are done, add about a cooking spoon or two of Ata Lilo
  3. Empty the entire can of the coconut milk into the pot
  4. Give it a good stir, then season and let it cook
  5. As the coconut stock starts to reduce, add the ground crayfish, so it can infuse its flavour early enough.
  6. Once the pottage starts to really thicken, stir, taste and be sure you like it, before adding the seafood and fish last.
  7. Unlike with yam pottage, you won't have to mash this at all. That's a DK secret right there. The over ripe plantains would have disintegrated due to the heat, giving you the squishy part that you need. In fact, I probably only stirred this 3 or 4 times max, which you would do waaaay more with yam or plantain pottage, if you don't use over ripe. That right there is what clinches it, plus, this pottage dish will taste so sweet, like you added sugar or something. Over ripe plantain, that is the secret.
Recipe by Dooney's Kitchen at