Ekomba

Preparation

1. Peel the ripe plantains by cutting off the ends and making shallow cuts lengthwise along the sides, then peel away the thin yellow skin carefully. Cut the peeled plantains into thick rounds of about 1 inch, then place them in a large pot of salted water and bring to a boil over high heat.
2. Reduce heat to medium and simmer the plantain pieces for 20-25 minutes until they are very soft and fork-tender, beginning to break apart easily when stirred. The plantains should be completely cooked through with no firm center remaining.
3. Drain the cooked plantains completely in a colander, then transfer to a large bowl. While the plantains are still warm, mash them thoroughly with a wooden spoon or potato masher, breaking them down into a smooth, uniform paste without any lumps or visible pieces remaining.
4. Heat the red palm oil in a skillet over medium heat for 2-3 minutes until thin and pourable, then add the mashed plantains, stirring thoroughly to combine the oil evenly throughout. Cook for 3-4 minutes while stirring constantly, then add the salt, smoked or dried fish, and cubed beef or pork if using, stirring well to incorporate. Continue cooking for 5-7 minutes until the ekomba is warm throughout and the ingredients are well combined. Serve hot.