Boiled Plantain With Vegetable Sauce
Boiled plantain with vegetable sauce is a plain, filling Nigerian plate built on contrast. The plantains are cooked slowly in their peels, which keeps the flesh soft and sweet when you choose very ripe ones. The sauce goes the other way, with tomatoes cooked until the sourness fades, then crayfish, curry powder, dryfish and leafy greens for savory depth. It is easy to make and uses basic pantry staples.
Instructions
Cut the plantains in half and wash them, leaving the peel on. Put them in a pot with just enough water to cover the peels and season the water with salt.
Set the heat to low and cook for about 1 hour. Check now and then with a fork. The plantains are done when the peels have turned brown, the flesh has become more yellow and the fork slides in easily. Drain them.
While the plantains cook or once they are drained, heat the vegetable oil in a frying pan. Add the chopped onion and sauté for 30 seconds.
Add the diced tomatoes and cook them down until they no longer taste sour.
Stir in the seasoning cube, ground crayfish, curry powder, salt and pepper.
Add the sliced green onion and cook for 5 minutes. Then add the ugwu or spinach and the dryfish and stir them through the sauce.
Serve the vegetable sauce alongside the boiled plantains.
Make it personal.
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