Ripe Plantains are slowly simmered in Berbere-spiced Palm Oil Sauce in this One-Pot Recipe

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one-pot-berbere-plantain-spinach-stew

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One item that is not in short supply in my kitchen is Tupperware. I have amassed a vast collection comprising different shapes, colours and sizes since the kids were born. And I’ll usually have a few in the refrigerator, always with the kids’ leftovers. I say leftovers but what I really want to say are cast-offs! It’s typically the bits in an earlier lunch/s’vieri/s’znuni/dinner that the kids couldn’t be bothered enough to eat.

Some things, like sweet red peppers (called peperoni in Switzerland) never make the Tupperware. Much too loved to be discarded or abandoned in an unworthy Tupperware, tucked away at the back of the refrigerator. I can see you wondering what the relationship between a sausage and a garden vegetable is.., and I have often wondered myself, but hold that thought for a moment..

I had a few of those much-too-loved-to-be-relegated-to-a-tupperware vegetables myself. And I bet for most Nigerian children growing up in the 70s and 80s, plantain would have featured very high on that list. It certainly did for me. The natural sugar in plantain would have had a big part to play in our love, as children for plantain, especially when it was cubed, spiced and fried. Think Kelewele for breakfast.. I’d give an arm….

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one-pot-berbere-plantain-spinach-stew

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For parents, it was probably a way to keep us little monsters content and feed our little sugar gremlins in a nutritious way , because

plantain is also highly nutritiousClick To Tweet.

Like the proverbial cat, for whom there exists more ways than one to skin, there are many ways to prepare plantain. I grew up on Dodo, and have experimented with frittatas and mashed plantains. But this One-Pot Plantain and Spinach Stew is my adaptation of a one-pot Nigerian plantain dish.

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one-pot-berbere-plantain-spinach-stew

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And it just works! Because the Berbere spice and Palm oil combination lend a set of deep and complex flavours to a classic dish that was already great on its own.

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One Pot Berbere Plantain & Spinach Stew
One Pot Berbere Plantain & Spinach Stew
Votes: 2
Rating: 5
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Servings
4 people
Servings
4 people
One Pot Berbere Plantain & Spinach Stew
One Pot Berbere Plantain & Spinach Stew
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Servings
4 people
Servings
4 people
Ingredients
Servings: people
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Instructions
  1. Peel the plantain, and cut each plantain into 6 cylindrical sections. Set aside
  2. Heat a dutch oven and when hot, add the palm oil. Leave for 1 - 2 minutes until the palm oil is completely liquefied and hot.
  3. Add the chopped onions and garlic and fry for 3 - 5 minutes until golden, stirring frequently to prevent burning.
  4. Add the tomato passata, stock cube, berbere spice, salt and scotch bonnet pepper. Taste ad adjust the seasoning if required.
  5. Add the chopped parsley, plantain, spinach. Reduce the heat to low-medium, and simmer covered for 45 minutes until the plantain is soft.

 

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Nutrition Facts
One Pot Berbere Plantain & Spinach Stew
Amount Per Serving
Calories 342 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 212mg 71%
Sodium 289mg 12%
Potassium 1366mg 39%
Total Carbohydrates 40g 13%
Dietary Fiber 6g 24%
Sugars 18g
Protein 12g 24%
Vitamin A 212%
Vitamin C 132%
Calcium 11%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

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one-pot-berbere-plantain-spinach-stew

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Laters,

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Emem..xo