Ingredients with Measurements:
- 4 ripe plantains
- 4 eggs
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 cups water
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Peel the plantains and cut them into 1-inch slices.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the plantains to the skillet and fry until golden brown on both sides, about 5 minutes per side.
4. Remove the plantains from the skillet and set them aside.
5. In the same skillet, add the onion and garlic and sauté until the onion is translucent, about 3 minutes.
6. Add the tomatoes, green bell pepper, and red bell pepper to the skillet and sauté for another 5 minutes.
7. Add the paprika, cumin, salt, and black pepper to the skillet and stir to combine.
8. Pour in the water and bring the mixture to a boil.
9. Reduce the heat to low and let the stew simmer for 10 minutes.
10. Crack the eggs into the stew and cover the skillet with a lid.
11. Let the eggs cook until the whites are set but the yolks are still runny, about 5 minutes.
12. Serve the stew with the fried plantains on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for frying plantains
- Medium heat for sautéing vegetables
- Low heat for simmering stew
Serving size:
- 4 servings
Nutritional information:
- Calories: 365
- Fat: 13g
- Carbohydrates: 57g
- Protein: 8g
- Fiber: 5g
Substitutions for ingredients:
- Plantains can be substituted with sweet potatoes or yams.
- Vegetable oil can be substituted with olive oil or coconut oil.
Variations:
- Add cooked chicken or beef to the stew for a meatier version.
- Use different spices such as turmeric or coriander for a different flavor profile.
Tips and tricks:
- Make sure the plantains are ripe but still firm for the best texture.
- Use a wooden spoon to stir the stew to prevent the eggs from breaking.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a saucepan over low heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls and top with chopped cilantro.
Garnishes:
- Chopped cilantro or parsley
Pairings:
- Serve with a side of rice or quinoa.
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans.
Troubleshooting advice:
- If the stew is too thick, add more water to thin it out.
Food safety advice:
- Make sure the eggs are cooked through before serving.
Food history:
- Alloco and Egg Stew is a popular dish in West African cuisine, particularly in Ivory Coast and Ghana.
Flavor profiles:
- Savory, slightly spicy, and sweet from the plantains.
Serving suggestions:
- Serve the stew as a main dish for lunch or dinner.
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