Chef Kate's Note:
Imoyo dishes combine West African and Brazilian cusine. In the 15th Century, the Portugese slave trade took many West Africans to Brazil. In the 19th Century, some freed slaves returned and settled on the coast of Nigeria, bringing with them green peppers, olive oil and garlic. This salad is typical of this tradition--and quite delicious.
My Private Note
Units: US | Metric
- 1Peel the plantains by cutting through the peel lengthwise and sliding your fingers under the skin to pull it off.
- 2Place the whole plantains in a medium saucepan with enough water to cover; bring to a boil and simmer for about ten minutes or until plantains are soft enough to pierce with a fork (If you use ripe ones which have gone yellow and are developing black spots, 10 minutes will be fine--the green ones will take longer and won't taste as good).
- 3Drain the plantains and set aside to cool.
- 4While the plantains are cooking, peel and seed the green pepper and slice it into long thin slices.
- 5Seed and chop the red pepper.
- 6Peel, seed and dice the cucumber and place in a bowl with the peppers.
- 7Whisk the oil, lime juice, salt and pepper, and garlic (if you are using it--I like it) together until creamy; this will take a couple of minutes.
- 8Slice the cooled plantains on the diagonal into 1/2" pieces and add to the vegetables in the bowl.
- 9Pour the marinade over and mix well.
- 10Serve at room temperature.
- 11Note: This salad is best if made an hour or so in advance so the flavors can 'marry' -- I find it needs more salt and pepper at the table--a matter of taste.
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Nutritional Facts for Plantain Salad Imoyo
Serving Size: 1 (215 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 249.3
- Calories from Fat 125
- Total Fat 13.9 g
- Saturated Fat 2.0 g
- Cholesterol 0.0 mg
- Sodium 297.6 mg
- Total Carbohydrate 33.6 g
- Dietary Fiber 2.9 g
- Sugars 15.7 g
- Protein 2.0 g