Peel the plantain, and cut each plantain into 6 cylindrical sections. Set aside

Heat a dutch oven and when hot, add the palm oil. Leave for 1 - 2 minutes until the palm oil is completely liquefied and hot.

Add the chopped onions and garlic and fry for 3 - 5 minutes until golden, stirring frequently to prevent burning.

Add the tomato passata, stock cube, berbere spice, salt and scotch bonnet pepper. Taste ad adjust the seasoning if required.

Add the chopped parsley, plantain, spinach. Reduce the heat to low-medium, and simmer covered for 45 minutes until the plantain is soft.