Similar to yams, plantains are a major source of carbohydrates in the typical Nigerian diet.
|Funke Koleosho's Plantain with Stewed Spinach|
Plantains served with stewed spinach make a change from the norm in Nigerian cuisine because they are more often used to make snacks or side dishes. In my recipe today, plantain is served with spinach as a complete meal. Try it
What you need
- 2 mature and just ripe plantains
- 2-3 bunches of broad leaf spinach
- 300g skinless cod/haddock (any other white fish can be used)
- 1 jar of Molli's Jollof cooking sauce (you can make some sauce using tomatoes, peppers, onions and scotch bonnet chilli. (See the recipe in one of my previous posts here.)
What to do
- Peel the plantains and slice thinly. Fry for about 3 minutes on each side in a shallow pan. Transfer the fried plantain onto kitchen paper towel to remove the excess oil. Alternatively, you can boil the plantain instead of frying.
- Pick the spinach leaves from the stems, and wash thoroughly to remove traces of sand. Blanch in hot salted water for no more than 2 minutes. Cool straight away by running cold water over the blanched spinach. As an alternative, you can steam the spinach or heat in the microwave for about 2 minutes, high power. Squeeze excess water out of the spinach and slice thinly. Then set aside.
- Cut the fish into 2-3 large pieces. Rub with some salt and pan fry or grill. Cook for about 3 minutes on each side. Apply more or less time depending on the thickness of the fish.
- In a sauce pan, empty the content of 1 jar of Molli's Jollof Cooking sauce or about 6 serving spoons of pre-made Nigerian style red pepper sauce.
- Allow to sizzle and heat up and then add the spinach. Stir well to ensure even distribution of sauce with the spinach. Add salt if needed.
- Lower the heat and allow to simmer for about 5 minutes.
- Serve with the plantain and fish.
|Plantain with Stewed Spinach|