Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, rosted plantain and stew. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Rosted plantain and stew is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Rosted plantain and stew is something that I’ve loved my entire life.
Plantains are my go to favorite food. You can cook them anyway for me and I would eat it. My love for plantains has even rubbed off on my ajebutters.
To begin with this particular recipe, we have to prepare a few ingredients. You can have rosted plantain and stew using 1 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Rosted plantain and stew:
- Take Unripe plantain and fresh red oil and onion with salt and peppe
My TASTY GhANAiaN BeANS STeW ReCIPE - How I Cook My Favorite Beans Stew Recipe. Whether you roast it Caribbean-style, stew it with Indian spices, fry it as part of a Nigerian feast, or mash it into Dominican gnocchi, banana's starchier cousin has never been more appealing. Try all the ideas in our collection of sweet and savory plantain recipes below. Roasted Plantain is a favorite street food in Nigeria.
Steps to make Rosted plantain and stew:
- First roast the plantain or you can bake it
- Slice the onion in a clean plate and the fresh pepper
- Add salt to it and the oil.it ready to serve.
Do you know that you too can prepare this meal in your own kitchen? Nigerian Boli: Roasted Plantain [Video] Add some fish (preferably mackerel) in the barbecue and you will be wondering what you have been doing by not trying this Nigerian yummy. Plantains are a starchy, unsweet variety of banana that are inedible raw and must be cooked before eating. Plantains can be simmered in soup or turned into mash, but their subtle taste is maximised by roasting or frying. They act as a foil to rich flavours such as spicy meat or bean stews.
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