Plantain Porridge

Preparation

1. Peel the ripe plantains by cutting off the ends and making shallow cuts lengthwise, then peel away the thin skin. Cut the peeled plantains into chunks of about 1.5 inches and set aside.
2. Heat the red palm oil in a large pot over medium heat for 2-3 minutes until thin, then add the chopped onion and cook for 4-5 minutes, stirring frequently, until softened and translucent. Add the minced garlic and hot pepper if using, cooking for 1 minute until fragrant.
3. Add the cubed beef or fish to the pot with the oil and aromatics, stirring gently to coat with oil. Cook for 6-8 minutes over medium heat until the meat begins to release its juices and become fragrant. Add the crushed tomatoes and cook for 3-4 minutes while stirring occasionally.
4. Add the cut plantain chunks, diced carrots, diced green beans, water, salt, black pepper, and hot pepper if using, stirring well to combine all ingredients. Bring to a boil, then immediately reduce heat to low, cover with a lid, and let simmer for 30-35 minutes until the plantains are very soft and beginning to break down, creating a thick, stew-like porridge. The vegetables should be tender and the sauce should be thick and unified.
5. Stir the plantain porridge occasionally to ensure even cooking and to prevent the plantains from sticking to the bottom of the pot. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot as a one-pot meal.