Finally, I get to write this post. Seriously, what do you do when you have plantains and peppers? Make a casserole! But you need to make sure you’ve got a can of chopped tomatoes, onion, garlic, ginger, some salt and chili.
You start by making a chili tomato sauce. How do you do this? Fry an onion, add two cloves of garlic and about an inch of ginger, both chopped. Once fragrant (give about 5 minutes), add your chopped tomatoes and cook for 20 mins. Finish off by adding salt and chili pepper. Adjust to your taste. I personally use a vegetable stock cube, but if you don’t have this, salt and any stock cube would do.
The next thing is to prepare your plantains and peppers. Boil the plantains in their skin. Once cooked, cut into cubes. Put these in a glassware (pyrex), add your bell peppers all chopped (one of each colour). Pour the tomato sauce over the plantain and peppers. Make sure its all covered. Toss into a pre-heated oven and cook for about 30 minutes or until the peppers are softened. Turn at intervals to prevent uneven heating. Remember to adjust the seasoning too.
Tip: If you want these to be sweet instead of savoury, add some honey. You can also do this if you find you’ve added too much chili! Plantains are really forgiving, they can be eaten sweet or savoury. I've done it both ways and it always get devoured! You can also play with some spices, and add some curry powder to the chili tomato sauce.
Tuck in and serve as a main meal or a side dish accompaniment to some rice and fish stew.
You start by making a chili tomato sauce. How do you do this? Fry an onion, add two cloves of garlic and about an inch of ginger, both chopped. Once fragrant (give about 5 minutes), add your chopped tomatoes and cook for 20 mins. Finish off by adding salt and chili pepper. Adjust to your taste. I personally use a vegetable stock cube, but if you don’t have this, salt and any stock cube would do.
The next thing is to prepare your plantains and peppers. Boil the plantains in their skin. Once cooked, cut into cubes. Put these in a glassware (pyrex), add your bell peppers all chopped (one of each colour). Pour the tomato sauce over the plantain and peppers. Make sure its all covered. Toss into a pre-heated oven and cook for about 30 minutes or until the peppers are softened. Turn at intervals to prevent uneven heating. Remember to adjust the seasoning too.
Tip: If you want these to be sweet instead of savoury, add some honey. You can also do this if you find you’ve added too much chili! Plantains are really forgiving, they can be eaten sweet or savoury. I've done it both ways and it always get devoured! You can also play with some spices, and add some curry powder to the chili tomato sauce.
Tuck in and serve as a main meal or a side dish accompaniment to some rice and fish stew.