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Erika Boles: "I love how to cook African and Nigerian food, it…" Read More
23Ingredients
100Minutes
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Description
Make ata din din sauce from scratch, then slice plantains family-style or bite-size for a party and deep-fry them in light oil. Serve this quick protein-filled vegan dish with rice or beans.
Ingredients
US|METRIC
2 SERVINGS
- 2 lb. red bell peppers (or tatashe if you can find them)
- 2 lb. tomatoes
- 1 red onion (for purée)
- 1 habanero chile (or substitute with ata rodo, also known as Scotch bonnet)
- 2 garlic cloves
- 1 red onion (for sautéing)
- neutral-flavored cooking oil (such as peanut, vegetable, canola, safflower, or corn, for sautéing onions)
- 3 fresh bay leaves
- 1 Tbsp. whole iru (fermented locust beans)
- 1 tsp. powdered iru (fermented locust beans)
- 4 cups neutral-flavored cooking oil (such as peanut, vegetable, canola, safflower, or corn, for vegetable purée)
- 1 pinch fennel seeds
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1/2 tsp. garlic powder
- 1/4 tsp. bird's eye chili powder (also known as Thai chili)
- 1/2 tsp. ground coriander
- 1 Tbsp. kosher salt (more if needed)
- neutral-flavored cooking oil (such as peanut, vegetable, canola, safflower, or corn, for frying plantains)
- 6 plantains (ripe)
- 1 Tbsp. salt (for plantains)
- rice (for serving)
- beans (for serving)
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Reviews(1)
Erika Boles 19 days ago
I love how to cook African and Nigerian food, it's look delicious. I love food and I love to try different cultures food