Simple Boiled Green Plantains

Ndizi Za Kuchemsha

boiled plantain with coriander grilled tandoori chicken skewers (2)

4 Plantains
1/4 cup of olive oil {optional}
1/2 cup Cold water {do not substitute with hot water}
1 teaspoon Salt or to taste

A} Fill a pot halfway with water, put on high heat.
B} While water is heating, peel the plantains. I usually rub my hands with cooking oil to peel the plantains; it really makes washing your hands easier because the oil doesn’t let the stain from the bananas stick on your hands as much.
C} To peel the plantain cut the ends off of,
D} Cut a thin line down each side of the plantain,
E} Pull the peel apart, use a paring knife if the peel is very difficult to pull away.
F} Once the plantains are peeled, for quicker cooking, I cut them in half. Then, slice each half in the middle (to get 4 pieces from each plantain),
G} Once all plantains are peeled, put them in the water (it’s ok if the water is not boiling yet), cover and bring to a boil.
H} When the plantains come to a boil, add a generous amount of salt, to taste
I} Let the plantains boil until they are fork tender (about 20 – 25 minutes).
J} Drain ALL of the hot water,
K} While the plantains are hot, add the olive oil, let it cook for another 1 to 2 or 3 minutes, but make sure you don’t burn your bananas
L} If necessary you may adjust the salt level to taste.
M} Serve while still hot

Salad Recipe
1 Grated carrot
1 Medium Onion
1/2 to 1 romaine lettuce
Red chilli to taste (optional)
Salt to taste
Lemon juice / lime to taste
Green bell pepper to taste
Olive oil to taste

A} Wash and chop red onions, lettuce, fresh red chilli and grate carrot
B} Toss all the ingredients together in a medium-sized salad bowl
C} Put the salad on a serving plate

Chicken mishkaki recipe –>

Written by Farhat

Farhat Abbas

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