Prep 10 mins
Cook 35 mins
This recipe was featured on week 46 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cameroon is my 46th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Personally, I find plantains too bland and sadly, this recipe didn't really improve my opinion. If you enjoy plantains this is a different way to cook them; if not this probably won't change your mind.
- 2 large green plantains
- 10 1⁄2 cups water
- 2 medium tomatoes, peeled and chopped
- hot pepper, to taste
- 1 large onion, peeled and chopped
- 1⁄2 cube vegetable stock (optional)
- 1 tablespoon palm oil
- salt, to taste
- roasted cashew nuts, to garnish
- Cut the plantains up into 6 pieces each. Bring the water to a boil and add the plantains. Cook for 10 minutes, then add the tomatoes, pepper and onion.
- Simmer for 10 more minutes, then add the stock cube. Cover the pot and give the cube about five minutes to dissolve, then add the palm oil.
- Cook for an additional 10 minutes and season to taste with salt and pepper. Sprinkle with cashews and serve.