Paleo Ghanaian Brunch: Plantain and Coconut Porridge Bowl with Smoky Kale

Allergens

N/A

Ingredients

• 2 large plantains, peeled and chopped into bite
• sized pieces
• 1 can full
• fat coconut milk (13.5 oz)
• 3 cups water
• Salt to taste
• 4 cups kale, washed and chopped
• 1 tbsp smoked paprika
• 1 tbsp olive oil

Instructions

1. In a large pot, combine the plantains, coconut milk, water, and salt. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 20 minutes or until the plantains are tender.
2. While the plantains are cooking, heat the olive oil in a frying pan over medium heat. Add the chopped kale and smoked paprika, sautéing for 5 7 minutes or until the kale is wilted and slightly crispy. Remove from heat and set aside.
3. Once the plantains are tender, remove them from the pot using a slotted spoon and place them in a bowl. Mash the plantains lightly with a fork to create a chunky porridge texture.
4. To serve, divide the mashed plantain porridge into 6 bowls, then top each bowl with the sautéed smoky kale. Enjoy your Paleo Ghanaian Brunch!

Chef’s Insight

The combination of coconut milk and plantains creates a satisfyingly rich mouthfeel, while the smoky flavor from the paprika adds depth to this dish.

Notes

To enhance the presentation, garnish with fresh cilantro or lime wedges before serving.