Prep 5 mins
Cook 40 mins
Plantains are a staple in most of Africa. This Kenyan recipe also shows a south Asian influence. From "The Africa Cookbook".
- 8 plantains (green or only slightly ripe)
- 2 tablespoons lemon juice
- 1 tablespoon ghee
- 2 onions, sliced thinly
- 1 teaspoon cilantro, fresh, minced
- 1⁄4 teaspoon bird chile, minced
- 2 cups stock (beef or vegetable)
- Peel the plantains and slice in 1-inch pieces.
- Place them in a bowl with the lemon juice and enough lukewarm water to cover.
- In a large skillet, heat the ghee.
- Fry onions, cilantro, and chile until onion is translucent.
- Drain the plantain pieces. Add to the skillet with the stock.
- Simmer, uncovered, about 30 minutes, until the plantains are done.
Very good flavor. I used quite a bit of cilantro for a stronger flavor, but overall I really like this recipe. I pairs nicely with chicken and couscous
This was my first experience at cooking plantains other than in a soup. I reduced the recipe to 2 servings and used a combination of olive oil and butter to cook them in. The chili was a Serrano and I only used half and probably should have used the other half. I used 2 plantains in the reduced recipe one of which was a little riper than the other and I was concerned that the riper one was to ripe. Actually, the other one should have been cut in smaller pieces in order to be cooked through in the time frame specified. Unlike justcallmetoni, I had no stock remaining. The onions caramelized and actually a little extra stock was added at the end to deglaze the pan. The riper one was quite tasty served with Green Tomato Chutney and smoked turkey legs.
Always delighted to find a new way to enjoy plantains and this one was no exception. While the sweet variety is more common, I love the potato-like feel of green ones. Paired here in a spicy and flavorful cooking broth these were a real treat. I was unsure whether these were to be served in the stock or after being fished out and decided the broth made a good addition and would suggest doing so. I should note that I cooked my onions with a little vegetable oil and beef broth rather than the more traditional ghee and stock. Made for ZWT4.