Roasted Plantain Stuffed With Palm Oil Pepper And Onion Relish

roasted plantain

ROASTED RIPE PLANTAIN STUFFED WITH PALM OIL PEPPER AND ONIONS RELISH

This is a simple local Igbo dish eaten as lunch or dinner. It can also be served as an appetizer at parties. My kids are not big fan of plantain but when it is roasted and served with palm oil pepper relish, they always ask for more. Some people are scared to use Palm oil because of the conceived view that it is not good for health.  Palm oil is naturally laden with vitamins and other nutrients when eaten as intended, which is in small quantity, is very healthy. All things in moderation as Food Network Star Rachael Ray always says. It might interest you to know that Palm oil and even coconut oil are now sold on some of the ‘eat healthy’ stores like Trader Joes and Wholefoods. Nevertheless, whenever a recipe calls for Palm oil, you can always do half of the Palm oil and Olive oil to be on the safer side.

INGREDIENTS

Ripe plantain

Palm oil

Olive oil

Onions

Crayfish

Fresh Hot Pepper (optional)

Chicken boullion

Salt

DIRECTIONS

Roast the plantain in a 400 degrees oven until golden brown

In a sauce pan heat the oil (mixture of Palm oil and olive oil) for a little bit and add the onions

Add the crayfish and pepper

Stir until the onions is translucent and the crayfish releases it’s flavor

Season with chicken boullion and salt

Serve the sauce with roasted plantain

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Author: Chisom

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