Unripe plantain simmered slowly in a palm oil base with onion, pepper, crayfish and seasoning until the pieces turn tender and the sauce thickens around them, with bits of fish running through the pot.
The result is savoury, gently starchy and warmly peppery rather than hot, thick enough to eat with a spoon and filling enough that it needs no rice or swallow beside it. This is Nigerian one pot cooking at its most comforting.
The container charge has been added to the price shown. Order it online for delivery or pickup in Kigali, or have a bowl with us at Jollof Bistro in Remera.
