Ingredients with Measurements:
- 4 ripe plantains
- 1 cup of kilishi (dried beef jerky), finely chopped
- 1/2 cup of onions, finely chopped
- 1/4 cup of red bell pepper, finely chopped
- 1/4 cup of green bell pepper, finely chopped
- 1/4 cup of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking sheet
- Knife
- Cutting board
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut off both ends of the plantains and make a slit down the middle of each plantain, being careful not to cut through the other side.
3. In a mixing bowl, combine the kilishi, onions, red and green bell peppers, vegetable oil, salt, and pepper.
4. Stuff the kilishi mixture into the slits of the plantains, making sure to fill them up completely.
5. Place the stuffed plantains on a baking sheet and bake in the preheated oven for 25-30 minutes or until the plantains are tender.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 16g
Carbohydrates: 50g
Protein: 8g
Fiber: 4g
Substitutions for ingredients:
- Kilishi can be substituted with beef jerky or any other dried meat.
- Red and green bell peppers can be substituted with any other type of bell pepper or chili pepper.
Variations:
- Add some grated cheese to the kilishi mixture before stuffing the plantains.
- Substitute the kilishi with cooked ground beef or chicken.
Tips and tricks:
- Make sure to use ripe plantains for this recipe.
- If the plantains are too hard to cut, microwave them for a few seconds to soften them up.
- Use a spoon to help stuff the kilishi mixture into the slits of the plantains.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed plantains in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed plantains on a platter with some fresh herbs and sliced tomatoes.
Garnishes:
Garnish with some chopped fresh parsley or cilantro.
Pairings:
Pair with a side of rice or salad.
Suggested side dishes:
- Jollof rice
- Fried rice
- Coleslaw
Troubleshooting advice:
- If the plantains are too hard to cut, microwave them for a few seconds to soften them up.
- If the kilishi mixture is too dry, add some more vegetable oil.
Food safety advice:
Make sure to cook the stuffed plantains to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
Kilishi is a popular Nigerian snack made from dried meat that has been seasoned with spices and herbs.
Flavor profiles:
Savory, smoky, and slightly sweet.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Nigerian