By Kembet Bolton
Are you a person who can eat the same thing every day and never grow tired of it? Or do you get bored on day two of leftovers?
If like me, you relate most to that second description, you probably know the feeling of being in a food rut — bored with your go-to meals and lacking the motivation to cook. This can even be more so if you have to deal with certain food items all the time.
If you are African, let me narrow that down to Nigerian, you probably may have run out of ideas of what to do with your plantains, besides frying in deep oil (dodo) or cooking as a porridge.
How about I show you more creative ways to deal with your plantains?
Here, I present a new plantain recipe that is anything but boring.
2-3 ripe plantains
1 tablespoon canola oil
1/2 medium onion thinly sliced
1 scotch bonnet pepper diced sub hot sauce
½ red/green bell pepper stem, ribs, and seeds removed, then thinly sliced in strips1 small tomatoes
1 teaspoon minced garlic
1 teaspoon paprika
1 teaspoon Fresh thyme or any herb
Coarse salt and ground pepper
6 large eggs
1 avocado optional
1/2 -1 cup sausage chopped
- Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Grease a 10- inch baking pan or muffin pan, set aside
- Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantains into desired shape and size
- Place them on the baking sheets in a single layer; spray lightly over the plantains using the canola oil spray and bake, turning over slices, after 8 minutes for about 12- 20 minutes or till golden brown, depending on your oven.
- While the plantains are baking, heat a medium saucepan over medium-high heat and drizzle with 1 Tablespoon of canola oil. Add the onions, tomatoes, green pepper and cook for about 4-5 minutes.
- In a large bowl whisk eggs, add sauté vegetable mixture, season with salt and pepper according to preference.
- Pour the mixture into a greased 10-inch baking pan. Layer the baked plantains and sprinkle the parsley in the baking pan.
- Bake in the oven for about 30-40 minutes; until the mixture is firm in the centre.
Cool for a few minutes; top with avocado if desired
Calories: 210kcal (11%)| Carbohydrates: 43g (14%)| Protein: 8g (16%)| Fat: 2g (3%)| Cholesterol: 299mg (100%)| Sodium: -211mg (-9%)| Potassium: 897mg (26%)| Fiber: 4g (17%)| Sugar: 21g (23%)| Vitamin A: 3175IU (64%)| Vitamin C: 60.4mg (73%)| Calcium: 61mg (6%)| Iron: 2.7mg (15%)