Well what better way to enjoy your weekend than trying new recipes for food lovers... (Not gluttons o). Well I came across this and am wondering what better way to spice up plantain from the common dodo and beans or boli and groundnuts... Give it a try, you just might be surprised at how spicy your weekend can turn out.
"So the other day, I was looking though my food archive and realised that only two of my most recent recipes were plantain based. What an abomination! How is it possible that I eat plantain almost daily and have so few plantain recipes? I was absolutely baffled. A decision was made to honour the greatness of plantain by dedicating the whole week to it. This colourful stuffed plantain is day two of my plantain week, it is definitely a unique way of cooking your plantain, fairly easy and sure to satisfy plantain lovers.
What You’ll Need…
2 ripe plantains
1 tbsp melted butter
2 tbsps canola oil
Gizzard
¼ green bell pepper
¼ red bell pepper
2 cloves garlic
½ tbsp ginger
½ small onion
½ scotch bonnet
1 small tomato
1 stock cube
Spring onions (for garnishing)
Parsley (for garnishing)
Preparation:
Peel the plantain and make a slit down the middle. Brush with melted butter.
Preheat the oven to 400F and bake plantain for 40 minutes.
Dice all the vegetables (onions, pepper, tomatoes, ginger etc) and cut gizzard into small bits.
Heat 2 tbsps of oil in a pan and lightly fry gizzard till half cooked then add the veggies and cook till tender.
Take plantain out of oven once cooked and stuff with the gizzard.
Garnish with parsley and spring onions. Serve with a side of pepper sauce."
Abby Soetan is a food lover and chef, passionate about showcasing West African culture through cuisine. She is a graduate from Le Cordon Bleu Culinary Arts and the blogger behind Tatashey. When she is not blogging or taking pictures, she is probably eating plantain. Find her on Instagram @iamtatashey and visit her blog www.tatashey.com
SOURCE: THE GUARDIAN LIFESTYLE MAGAZINE
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