Ripe and sweet plantain is paired with savoury spinach for an easy dinner recipe
Cut the head and the tail off the plantain and divide it lengthwise into two, making sure to leave the skin on. Do not peel the plantain.
Place the 2 pieces of plantain into a pot with even water to cover the plantain. Bring to boil, then reduce the heat and allow to simmer covered. This might take anywhere between 5 minutes to 15 minutes, depending on how ripe your plantain is. To check that your plantain is done, pierce with a knife and if tender, then the plantains are cooked.
Drain the plantain, mash it using a fork and keep covered and set aside while preparing your sautéed spinach.
Add the olive oil to a pan and when hot, fry the garlic and onions until soft and coloured. Add the chicken broth, salt and pepper and continue to cook for 3 - 5 minutes. Add the fresh spinach, cover the pan and cook for 2 minutes. Then uncover the pot and continue to cook the spinach, stirring continuously until all the spinach has wilted.
Serve the spinach with the mashed plantain.