There is a certain quiet that belongs to early mornings on the farm — a hush broken only by careful footsteps and the soft rustle of broad leaves. For the people who grow our plantains, every season is a chorus of hands, heat and hope. At Green Unison we grow plantains on our own farms, and when harvests can’t meet demand we carefully source the rest from trusted organic farms that practise gentle, chemical-free care. This is their story and the slow, loving labour that turns green unripe plantain into flour that warms festive tables, comforts harmattan mornings and helps households begin the new year with light, nourishing meals.
At dawn: where the flour’s story begins
Our plantain journey is rooted in Ogun State — from our small family fields around Iperu Remo, to the river-kissed plots of Akaka Remo, and a nearby farm settlement where a river runs through the land. Growers on our estate, the river-fed plots and partner organic farms rise early to harvest green unripe plantains at the perfect firmness. The fruit must be green and starchy — not sweet — to make flour that cooks into a smooth elubo ogede or a comforting breakfast porridge. These lands are tended in different ways: some by our own teams, and others by partner farmers working land that has been passed down through families, held communally, or rented from families who remain the landowners. Our head office in Iperu Remo also runs irrigation systems so we can support an all-year supply of fresh unripe plantains for milling and steady kitchen tables.
Hands and stories: the people behind the flour
Each bunch of plantains is a work of hands — peeled with patience, sliced thin, and dehydrated using controlled low-heat methods that preserve starch structure and minimise nutrient loss. This careful dehydration reduces moisture safely, helps prevent contamination and produces slices that mill into a smooth, sand-free flour. These hands do more than harvest: they keep communities fed and households afloat. At the nearby farm settlement many cultivators bring deep knowledge of planting and harvest cycles, helping the site thrive. On our own farms and at Akaka Remo our teams work alongside partner growers; some partner plots are family-inherited, some are communal lands rented for cultivation, and others are farmsteads rented from families who remain the landowners. This mix of arrangements is part of the region’s farming fabric — and it means every bag of flour carries the care and expertise of many hands and histories.
“Behind every spoon of our plantain flour is a full day like this — careful peeling, controlled dehydration and smooth, sand-free flour, all ready for your table.”
The gentle art: drying and milling for flavour and texture
Quality plantain flour is made, not rushed. After peeling and slicing, our green unripe plantain is dehydrated using controlled, low-heat methods designed for best quality retention. These methods protect the starches and colour of the fruit while reducing moisture to safe levels, so the flour mills fine and cooks quickly into a lump-free swallow.
Slow, low-temperature dehydration reduces the need for heavy processing, preserving the texture and helping the flour cook quickly into a lump-free swallow. Once dry, the slices are milled to a fine consistency and sieved so you get a smooth, even flour every time.
We apply the same standards whether the plantains are grown on our estate, in Akaka Remo’s river-fed plots, at the nearby settlement, or on a partner organic farm: careful harvest timing, minimal handling and a focus on preserving natural goodness. These steps — harvest timing, gentle dehydration, fine milling — are simple, but they make the difference between a flour that needs lots of sieving and one that gives you perfect amala or pancakes with minimal fuss.
Why plantain flour is perfect for festive, harmattan and New Year tables
The end of the year brings feasts, travel and colder, drier mornings. Plantain flour answers the moment in three ways:
- Comforting and light: A bowl of plantain porridge or a plate of smooth amala feels warming without being heavy — helpful during busy festivities.
- Quick and forgiving: Finely milled plantain flour cooks fast and is generally easier to work with when you’re juggling holiday plans.
- Budget-wise and local: Choosing locally produced flour supports small farmers and often offers a friendly price point for families planning seasonal menus.
Search interest for plantain flour shows that people are looking for reliable, local alternatives — our own pages for plantain flour are being discovered in search, which tells us many households are curious and ready to try something wholesome and familiar.
How to cook it — simple, honest tips
Cooking plantain flour is a small act of care. Here are practical, no-nonsense tips so your first pot is the best pot.
- For smooth amala (swallow): Pour boiling water into a pot and reduce the heat slightly. Sprinkle the plantain flour in slowly, whisking or stirring firmly with a wooden spoon until it forms a smooth, elastic paste. If the pack gives a recommended ratio, start with that and adjust. If uncertain, add less flour, test the texture, then add more — you can always thicken, but you cannot thin a lumped paste easily.
- For porridge: Mix a small amount of flour into cool water to make a paste, then pour into gently boiling milk or water while stirring. Cook for a few minutes, stirring until the porridge thickens. Top with banana, roasted groundnut or a drizzle of honey for a quick festive breakfast.
- For baking and snacks: Plantain flour blends beautifully in pancakes, flatbreads and quick muffins. Swap up to half of the wheat in many simple recipes for plantain flour for a lighter, earthy result.
- Storage: Keep the flour in an airtight container in a cool, dry place. For longer shelf life during wet or humid months, store in the fridge. Use within the best-before period on the pack and always smell and check for dampness before use.
If you’d like a quick recipe, try our 10-minute creamy plantain porridge — a crowd favourite over the last few weeks.
Small choices, big meaning: health, economy and care
Choosing locally produced plantain flour is about more than a single meal. It is a gentle vote for ingredients made nearby; a way of eating that prefers simpler processing and supports families who farm the land. Whether you want something light over the festive season, a soothing breakfast for harmattan mornings, or a healthier start to the new year, this flour offers a practical, kind choice.
We’ve also shared many ideas for plantain flour across our blog — from creative everyday recipes to tips for bakes and snacks. If you’re planning festive menus or New Year meal prep, those guides make it easy to begin.
Ready to taste the journey?
If you’d like to bring this flour to your kitchen, choose the Smooth Plantain Flour that’s milled for consistent, lump-free cooking:
All of our plantains are sourced in Ogun State — from Iperu Remo, Akaka Remo and a nearby farm settlement. A river passes through the settlement’s plots, and our head office in Iperu Remo uses irrigation systems to support an all-year supply of fresh unripe plantains, so every bag carries the same promise of quality and care.
Prefer to chat before ordering? Tap our WhatsApp catalogue or message us directly: Chat to order — 0810 304 3789 😊
Bring the farm home this festive season — choose flour made with care.
If this story moved you, save it for your festive planning and share it with someone who loves plantain. 🌱💚
Related: Beyond swallow & pancakes — 5 easy plantain flour recipes · Smooth plantain flour breakfast porridge — 10 minutes