Ingredients with Measurements:
- 4 ripe plantains, peeled and sliced
- 1 cup of chopped kale
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of vegetable broth
- 1/2 cup of coconut milk
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger. Cook until the onion is translucent, stirring occasionally.
3. Add the sliced plantains, kale, smoked paprika, dried thyme, salt, and black pepper. Stir well to combine.
4. Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the plantains are tender.
5. Use a wooden spoon to mash some of the plantains against the side of the pot, creating a thicker consistency.
6. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 47g
Protein: 4g
Fiber: 5g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use spinach instead of kale.
- You can use regular paprika instead of smoked paprika.
Variations:
- Add some diced tomatoes for a more tomatoey flavor.
- Add some cooked beans for extra protein.
- Add some chopped carrots for a sweeter taste.
Tips and tricks:
- Make sure to use ripe plantains for a sweeter taste.
- Use a wooden spoon to mash the plantains against the side of the pot for a thicker consistency.
- Adjust the amount of salt and black pepper to your taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro
Pairings:
- Serve with some crusty bread for dipping.
- Serve with a side salad for a complete meal.
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the pottage is too thick, add some more vegetable broth to thin it out.
- If the pottage is too thin, mash more plantains against the side of the pot to thicken it up.
Food safety advice:
- Make sure to cook the plantains until they are tender and fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Plantain pottage is a popular dish in West African cuisine, especially in Nigeria and Ghana.
Flavor profiles:
Sweet, savory, and slightly spicy.
Serving suggestions:
Serve hot as a main dish.
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Region: Nigerian