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Plantain. Plantain …

The humble Plantain. (Think moun’tain’, which sounds like moun’tin’). Plantain which is grown all over the Caribbean, Africa, South America and Asia is used as a popular side dish within many Caribbean and African homes. This fruit which is cooked and eaten as a vegetable cannot be eaten raw. Although typically it is used to accompany meat and fish, we are seeing this ‘fruit’ used in many different contexts. Such as: Cakes, fritters (see recipe below), bread, waffles, desserts and pancakes to name a few.

Plantain is very much celebrated in the Caribbean home. This can be served as an accompaniment at breakfast, lunch and dinner. I personally like mine when they are very dark and ripe, which indicated its sweetness.

Pictured- Plantain and Pea fritters served w/ chipotle coconut yoghurt.






Ingredients


Fritters

1 teaspoon of fresh thyme leaves chopped 1 small onion diced

1/2 scotchbonnet diced (optional) 2 cloves of garlic crushed

1/2 teaspoon each: 1 ripe plantain grated

– Ground coriander 2 dessert sp nutritional yeast

– Ground ginger 150ml sparking water

– Ground pimento (add a little more if needed)

– Celery salt 4 tbl sp S.R flour

– Nutmeg (freshly grated if possible) 2 handful of defrosted peas

– Baking powder Salt and pepper to taste


Yoghurt

2 teaspoon Chipotle paste

Juice and zest of 1/2 lime

2 tbl sp @coconutcolab coconut yoghurt



Method


Fritters

1. Sweat onion, garlic, thyme and scotchbonnet.

On a medium heat, no colour. Set aside to cool.

2. Mix peas, onion mix, plantain and remaining ingredients

gently in a bowl. Adding flour and baking powder last.

3. Fry fritters on a medium heat in a good quality oil such

as @biona coconut oil until golden brown.


Chipotle Yoghurt

Mix together all ingredients

Serve. Enjoy!


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