|
Serves |
4 |
|
Prep time |
1 hr |
|
Cook time |
10 minutes |
Deep fried in a mix of spices, this plantain recipe is an excellent side dish to share.
| 3 | yellow plantain, peeled and cut into chunks |
| 1 ½ litres | vegetable oil |
| 3 tbsps | cayenne pepper |
|
½ tbsp |
ground ginger |
| 1 tbsp | garlic granules |
| 2 tbsps | salt |
| 1 | brown onion, roughly chopped |
| 1 tsp | ground cloves |
| 1 tsp | black pepper |
| 1 tbsp | ground cinnamon |
| 1 tsp | ground nutmeg |
| 3 | garlic cloves, crushed |
| 1 | thumb sized piece of ginger, peeled and grated |
| 5 | cardamom, burst and shells discarded |
| 30g | peanuts |
| Handful | fresh coriander leaves |
1. Pre-heat the oven to 180oC. Roast the peanuts on a baking tray for 10 minutes or until they are brown, then leave to one side to cool.
2. Add the cayenne pepper, ginger, garlic, salt, black pepper, cardamom, garlic powder, ginger powder, onion, cinnamon and nutmeg to a blender then blitz until the mixture has an even consistency.
3. Place the plantain chunks in a large mixing bowl and coat with the blended mixture, then leave to one side for 20 minutes.
4. Fill a large pan with the vegetable oil then raise to a high heat. Once hot, carefully add the plantain chunks and cook for 5 minutes or until the plantain is soft and brown on the outside. Cook in batches if this is more manageable and be wary of the oil spitting.
5. Once cooked, add the plantain to a bowl filled with kitchen roll and leave for 30 seconds to allow any excess oil to be absorbed. Transfer the cooked chunks of plantain to a serving plate then top with peanuts and coriander.
Try not to stir the plantain while it cooks as the spice mix will drop off.
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