Ingredients
- 2 plantains approx 300g
- 1 onion approx 100g
- 2 garlic cloves
- 20 g parsley
- 3 tbsp palm oil
- 350 ml tomato passata
- 1 vegetable stock cube
- 1 scotch bonnet pepper de-seeded
- 4 hard boiled eggs
- 1 tbsp berbere spice
- 300 g baby spinach
Units:
Instructions
- 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.