Ator mboro
Ator Mboro (also known as Oto Mboro) is a traditional Efik and Ibibio dish made from unripe bananas cooked in a rich palm-oil sauce with fish, crayfish, and spices. It is valued for its nutritional benefits and is commonly eaten as a main meal.
Source and licence
"Ator mboro" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ator_mboro, revision 4639161), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ator_mboro&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4639161
What was changed: Reformatted by Food DataSilos from the wiki page: ingredients and steps extracted, links and templates removed. This adaptation is also licensed CC BY-SA 4.0.
Nigeria. Associated with Nigeria by the wiki page's category (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- unripe bananas
- fish (fresh or smoked)
- crayfish
- onion, chopped
- palm oil
- fresh peppers blended or chopped
- seasoning powder or cube
- Salt to taste
- water
- A handful of scent leaves or pumpkin leaves (optional)
Method
- Wash and peel the unripe bananas.
- Grate the bananas or pound them into a smooth paste.
- Place the fish in a cooking pot and add water, onion, pepper, seasoning, and salt.
- Cook for about 5 minutes until the fish is partly done.
- Add the palm oil and ground crayfish, then stir gently.
- Gradually add the grated banana paste to the pot and mix well.
- Reduce the heat and allow the mixture to cook for 15–20 minutes, stirring occasionally to prevent burning.
- Add the scent leaves or pumpkin leaves if using.
- Continue cooking until the mixture becomes thick and smooth.
- Remove from heat and serve hot.