With these it can be roasted or barbecued, both ripe and unripe plantain. If you have a sweet tooth, you definitely go for the roasted ripe plantain. Add some fish (preferably mackerel) in the barbecue.
Ingredients for Roasted Plantain and Pepper Sauce
- Ripe / Unripe Plantain: depend the you like
- Palm Oil
- Onions
- Fish: preferably Mackerel
- Salt (to taste)
- Habanero Pepper or any fresh pepper
Before you prepare Roasted Plantain
1.
Wash
and cut the fish, remove the insides and sprinkle salt on them.
2.
Prepare
the pepper sauce to go with the roasted plantain and set aside.
3.
Wash
and peel the unripe / ripe plantains to be roasted.
4.
Set
up your barbecue on medium heat as the plantain needs to be roasted slowly. If
using an oven, set to grill and a temperature of 150°C.
Roasting Directions
1.
When
the barbecue is heated, place the peeled plantain and fish on the barbecue
grids to start roasting. Remember to turn the sides from time to time for an
even roast.
Note: When using an oven, place the peeled
plantains on the grill rack and place the rack as close to the grill as possible.
The heat should be between 140°C and 200°C as the plantains need to be roasted
slowly. For ripe plantains, you can start off with 160°C and when you see the
plantains browning, you can increase to 200°C. For unripe plantains which need
to be roasted at even lower temperatures, start with about 140°C. Check from
time to time and turn the plantains on all sides to ensure it does not burnt .
2.
When
the plantain is well roasted, place the pepper sauce on the grid to heat it up.
3.
The
roasted plantain is ready to be served. Dip the roasted plantains in the pepper
sauce and start eating.
You can chill
it down with a drink, go and take a nap
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