Keke Fieye — Authentic Ijaw Plantain Pottage

Ingredients

Use unripe plantains for the authentic taste and texture.

• 8–10 unripe plantains, peeled and sliced into tiny bits
• 15cl (about 1/3 cup) red palm oil
• 1 cup ground crayfish
• Red pepper (to taste)
• 2 seasoning cubes
• Dried fish, washed with hot water
• Unshelled snails (soaked in salt water for 15 minutes)
• 1 teaspoon ground uziza seeds
• 1 cup or more beans (optional, for extra substance)
• Salt to taste
• A handful of scent leaves, chopped

Instructions

1. Prep ingredients: Peel the unripe plantains and slice into tiny bits using a kitchen knife. Grind the crayfish and uziza seeds. Wash the dried fish with hot water.
2. Prepare snails: Soak the unshelled snails in salt water for about 15 minutes to remove the slimy fluid.
3. Start cooking: Heat the palm oil in a large pot over medium heat. Add the ground crayfish and cook until fragrant.
4. Add main ingredients: Add the sliced plantains, beans (if using), dried fish, and snails. Season with seasoning cubes, red pepper, ground uziza, and salt.
5. Simmer: Add enough water to barely cover the ingredients. Bring to a boil, then reduce heat and simmer for 20-25 minutes until plantains are tender.
6. Finish and serve: Stir in the chopped scent leaves and cook for 2-3 more minutes. Adjust seasoning and serve hot.

Tips & Notes

• Use unripe plantains for the authentic taste and texture - this is key to genuine Keke Fieye.
• Beans are optional but popular - add a cup or more if you want extra substance or don't have enough plantain.
• Unshelled snails must be soaked in salt water for 15 minutes to remove the slimy fluid.
• A kitchen knife works best for slicing the tough unripe plantains into tiny bits.
• Ground uziza seeds add a distinctive peppery flavor that's traditional to this Ijaw dish.

Chef's note: This recipe is similar to porridge plantain but uses unripe plantains and traditional Ijaw seasonings like uziza seeds.

Nutrition Facts (per serving — estimate)

Values are approximate and depend on plantain size and protein choice.

Source & Further Reading

Adapted from authentic Ijaw home cooking traditions from Rivers and Bayelsa State, Nigeria. For more traditional Nigerian recipes, see All Nigerian Foods - Keke Fieye.