|Funke Koleosho's Plantain Boat Recipe|
I have often wondered how to make plantains into a meal that will be eaten not as a complement to other dishes but as a complete meal ideal for brunch, light lunch and perhaps as snack/canapé/finger food for which they are already well known.
With a combination of plantains, mixed vegetables and chicken pieces, my Plantain Boat recipe is a different take on the use of plantains. Try it.
- Some ripe plantains
- Diced roasted chicken breast. (Other precooked meat or fish pieces can also be used instead of chicken. For a vegetarian option, use mushrooms.)
- Diced green peppers
- Diced red peppers
- Diced onions Pre-made Pepper sauce (Made from tomatoes, scotch bonnet chilli, peppers and onions)
- Sunflower oil for frying (Coconut oil may be used as an alternative)
- Salt to taste
What to do:
- Peel the plantains and cut into two equal parts. Carve a pocket across its length which will hold the stuffing. Rub some salt on the plantains.
- Heat some oil in the pan and fry whole plantain for about 10 minutes (depending on the thickness of the plantain), until golden brown. Drain excess oil from the plantains using some kitchen towel.
- Sauté the onions and peppers in a sauce pan for about 2 minutes. Then add the pepper-sauce. Stir well and add the chicken pieces last. Allow to sizzle for about 5 minutes. Cook both stuffing and plantains simultaneously to ensure they are ready around the same time.
- Scoop some stuffing into the plantain pockets, as shown in the picture. Best served hot.