No better side goes with boiled plantain than a slightly peppered vegetable soup garnished with all sorts of protein like fish, cow skin (ponmo), and meat. It’s healthy, yummy, and a good source of iron for your immune system. Best explored for dinner
Prep Time 20 minutes
Cook Time 20 minutes
Course Breakfast, lunch, Main Course
Cuisine African, Nigerian
Servings 2


  • 2 tbsp Golden penny pure vegetable oils
  • 1 bunch Plantains
  • 1 bunch bunch of pumpkin leaves
  • 3 Tomatoes
  • 1 bulb Onions
  • 3 Pepper (scotch bonnet}
  • 3 Eggs
  • 2 Seasoning cubes
  • 1 tsp Salt


  • Wash pumpkin leaves and slice
  • Wash plantains, cut into small sizes
  • Wash tomatoes, onions and pepper, blend and set aside
  • Put plantains and eggs into a clean pot with water, cook till they are done
  • Pour about 2 cooking spoons of Golden penny pure vegetable oil into a cooking pan and heat
  • Pour blended tomatoes and pepper into preheated oil and allow to cook
  • Add salt and seasoning cubes, stir then add pumpkin leaves
  • Allow to cook for about 2 minutes on low heat and its ready to be served
  • Peel plantains and eggs, serve with vegetable on the side
Keyword Golden PennySoya Oil, Plantain, vegetables, vegetarian
Tried this recipe?Let us know how it was!

Your email address will not be published. Required fields are marked *

Recipe Rating

div#stuning-header .dfd-stuning-header-bg-container {background-image: url(;background-size: initial;background-position: top center;background-attachment: initial;background-repeat: initial;}#stuning-header {min-height: 150px;}