Otomboro (Banana Puree)

To make Otomboro, start by peeling and blending 10 pieces of unripe bananas into a smooth puree. In a pot, combine biscuit bones, onion, pepper, salt, bouillon cubes, and dry fish with a little water, and cook for about 15 minutes. Adjust the water based on the size of your banana puree. Once the stock is boiling, add the banana puree in balls without stirring, cover the pot, and let it cook for 10 minutes. Finally, add scent leaves and palm oil, stir gently, and serve hot.

Yes, Otomboro is naturally gluten-free as it primarily consists of banana puree and local ingredients like dry fish and periwinkle. However, always check the labels of any additional ingredients, such as bouillon cubes, to ensure they are gluten-free.

If you can't find periwinkle, you can substitute it with other seafood like shrimp or crab for a similar texture and flavor. Alternatively, you can omit it entirely if you prefer a vegetarian version, but keep in mind that it may alter the dish's traditional taste.

To store leftover Otomboro, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of water if necessary to prevent it from drying out.

Otomboro pairs wonderfully with a side of steamed vegetables or a light salad to balance the richness of the dish. You can also serve it alongside grilled fish or chicken for a heartier meal, enhancing the traditional flavors of Akwa Ibom cuisine.