Nigerian Plantain Stew
Nigerian plantain stew pairs a tomato and kidney bean base with ripe plantain that is fried separately. Cooking the plantain in its own pot keeps the slices soft but intact, so their sweetness stands against the savory stew rather than dissolving into it. Lime juice stirred in at the end brightens the pot, and coconut milk is there if you want a richer, rounder sauce. It is a filling meal made entirely from plants.
Instructions
Warm a small amount of olive oil in a pot. Add the chopped onion and red bell pepper and cook for about 5 minutes, until both are soft.
Stir in the garlic and the paprika, if using, and cook for about a minute more.
Add the diced tomato, vegetable broth, tomato paste, kidney beans and the coconut milk if you are using it. Let the stew cook for 25 minutes.
While the stew cooks, heat more olive oil in a second pot. Add the sliced ripe plantain and cook for about 5 minutes, until it is soft, then move it to a plate.
Take the stew off the heat after its 25 minutes. Stir in the lime juice, a little more olive oil, salt and pepper.
Serve the stew with the cooked plantain.
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