It’s another beautiful week and I bring you another beautiful recipe to try.
Isn’t frying your plantain and eggs separately or boiling your plantain and having it with with stew getting a bit boring?
Are you wasting ripe plantains because you don’the see their usefulness? If you fall into any of these categories, there’s a solution: Try this recipe!
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2 ripe plantains
1 chopped onion
2 cloves of minced garlic
1 medium-sized chopped tomato
1 cup chopped green bell pepper
2 tbsp vegetable oil
1 1/2 cup chopped chicken sausage
1/2 tsp salt
1 stock cube
1/4 tsp black pepper
1. Deep fry the plantain.
Since we are using very ripe plantain, which is ideal, do not fry the plantains for too long. Take them out of the oil once they are mild gold.
2. On medium heat, add 2 tsp of oil in a pan. Add the onions and garlic and sauté. Add the chopped tomato and cook for about a minute and a half. Add in the sausage, bell peppers, salt, and black pepper then stir for about 2 minutes. Once done, turn off the heat.
3. In a large bowl, crack in all the eggs. Add the stock cube and whisk to combine. Add the mixture from step 2 into the eggs then mix. Pre-heat oven to 350°F
4. Rub a round plate, preferrably a pie plate with a tsp of oil. Pour the egg mix into the pie plate and place the fried plantains on top of the egg mixture.
If some of the plantains shrink, don’t get scared, it’s totally normal.
5. Place the round plate in the oven and bake till the egg sets in the middle. Once set then take it out.
6. Garnish and serve warm