← Nouns Cooking · West & East African

Ingredients

• 4 ripe but firm plantains (yellow), peeled
• 1 tbsp Vegetable oil
• ½ tsp Salt
• 1 Scotch bonnet chilli, finely chopped
• 1 Tomato, finely chopped
• ½ Red onion, finely chopped
• 2 tbsp Vegetable oil
• 1 handful roasted peanuts, to serve (optional)

Method

1. Heat a grill, griddle pan or barbecue to medium-high. Rub the peeled plantains with the oil and salt.
2. Grill the plantains for 20–25 min, turning every few minutes, until charred in spots and soft right through when pierced.
3. Meanwhile, warm the 2 tbsp oil in a small pan over medium heat and cook the scotch bonnet, tomato and red onion for 5 min, until soft. Season with a pinch of salt.
4. Slice the plantains and serve hot with the pepper sauce and roasted peanuts, if using.

Tips

• Peanuts are the classic partner; leave them out for a nut-free snack.
• An oven works too: roast at 200°C (400°F) for 25–30 min, turning halfway.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

Eat Well Abi All Nigerian Recipes