Spicy plaintains and spinach
Serves – 4
Preparation time – 10 minutes
Cooking time – 40 minutes
2 firm, ripe plantains (yellow in colour)
2 spring onions, fine chopped
2 fresh tomatoes, chopped
1 red pepper, thinly sliced
½ teaspoon of mild curry powder
Large bunch of spinach, finely chopped
1 tablespoon of rapeseed oil
Small stem of ginger, peeled and fine chopped (about a tablespoon)
Scotch bonnet pepper to taste
- Make an incision along the length of each plantain so it’s easier to peel once cooked. Boil in water for 10-15 minutes or until plantain can be easily pierced with a fork. Remove from water and leave to cool.
- Heat the rapeseed oil in a large non-stick pan. Add the spring onion, red pepper, ginger and tomato and cook gently for 8-10 minutes. Season with black pepper to taste. Meanwhile peel the plantains, discard the skin and slice into discs about 1 inch thick.
- Transfer plantains to the pan, add the spinach and mix well. Serve as a starchy food with meat or fish and a portion of vegetables.
Information about plantains
Similar in appearance to the banana, the plantain is lower in sugar and harder to the touch. Although plantains are a fruit, the rich carbohydrate content means they are classified as a starchy food. They are also a good source of vitamin A and C. Often fried and served as a side dish to accompany main meals, this versatile staple product can also be grilled, baked or boiled. Like bananas, the taste and texture of plantain will vary depending on ripeness. For boiling or baking, use ripe plantains which have an even yellow colour as they will be sweet but still firm enough to bite into.
Courtesy of the British Heart Foundation