Sweet and Savoury Plantain Patties

How to prepare Sweet and Savoury Plantain Patties step by step .

Using a steamer, steam ripe plantains until soft. If you do not own a steamer, boil plantain with VERY LITTLE water and wait till water completely dries out before mashing plantains with a fork or potato masher.

In a non-stick heated skillet or pot, add oil, then add spring onions and stir-fry for a minute. Next, add garlic and white pepper and also stir-fry for a minute.

Now add green beans, green and red bell peppers (aka. tatashe), parley leaves, lime juice, shrimps and salt and seasoning to your taste preference.

Stir-fry until vegetables are half cooked and set aside to cool.

Once vegetables have cooled, add it to the mashed plantains and use an ice cream scooper to scoop in the mixture unto your palms.

Flatten the ball out into desired thickness. Don’t make it too thin though as this will make it difficult to flip over.

Next, heat a grill pan, add 10 grams of butter and let it melt. Once butter has melted, add patties into the pan and let it grill under medium heat for 3 to 5 minutes on each side depending on how thick or thin the patties are.

Once patties are golden brown on one side, flip it over and allow the other side to brown as well.

Serve it as a side to coleslaw (cabbage salad) or with a hot peppery dip. It’s a hit at every grill party.

Recipes by Symplinatural

Stewed Cabbage with Minced Beef & Sympli Ripe Plantain

Stewed Cabbage with Minced Beef & Sympli Ripe Plantain.

In a hot pot or pan, add minced beef and pork. Then add onions, ginger, garlics, white pepper, salt and seasoning and stir-fry for about 10 minutes until meat is almost cooked.

Next, add green beans, carrots and bell peppers and stir-fry for another 2 minutes.

When veggies are half-cooked, add cabbage. I am using a softer type of cabbage for this recipe. Depending on the cabbage you are using, you can first soak the cabbage in boiling water and salt for 2 minutes, then squeeze excess water out before adding it to the rest of the veggies.

Now mix in the cabbage well and cook under medium heat for maximum 10 minutes depending on the cabbage you are using.

Serve with fried Sympli Ripe Plantain Slices. Kindly visit our home page

Yam & Peppered Ponmo Stew

How to Prepare Yam & Peppered Ponmo Stew.

Boil yams until soft and set aside.

Blend together canned tomatoes, bell peppers, onions, habanero peppers, garlic cloves, and ginger into a coarse paste.

Add oil to a pan or pot and then add tomato paste when oil is hot. Fry for 5 minutes.

Add white pepper, thyme, bay leaves, the juice from the canned tomatoes and curry powder to the sauce and fry for another 5 minutes.

Add blended bell pepper mix and fry under medium heat for 20 minutes until sauce thickens.

Next, add salted and boiled ponmo, season with salt and seasoning of choice (I used beef seasoning) and fry for another 10 minutes until stew has a thick consistency.

Serve with boiled yams.

Spicy Hot Chicken Wings

How to Prepare Spicy Hot Chicken Wings.

Heat oil and fry plantains until golden brown and set aside.
Clean chicken wings and get rid of any feathers. Pat them dry with kitchen paper.

In a bowl, mix baking powder with salt and chicken until wings are thoroughly coated. Line them spaciously on a baking rack or tray and bake at 200° until wings are golden brown and crispy. Baking powder gives it that crisp without deep frying. So good!

While wings are baking, heat a pan and toast all spices for the dry rub. Once the spices start releasing their fragrance and aromas, take it off the heat and blend coarsely using a food processor of blender.

Now add 2 tablespoons or more of the hot & spicy dry rub mix (this totally depends on how spicy you want your chicken wings to be) to the crispy wings to coat completely while hot. Toss them well.

Garnish wings with spring onions, chili peppers, and fresh coriander leaves. Serve hot with fried ripe plantain fries.

Baked Yam Fries with Sweet Bell Pepper Sauce

Baked Yam Fries with Sweet Bell Pepper Sauce

Thaw Sympli yam fries and spread on parchment paper. Drizzle oil and mix well. Then bake at 180° for about 30 minutes or until yams are light brown and crispy.

Degut and clean hake fish well with lemon water (squeeze 2 lemons in about 2 liters of water and use it to wash your degutted fish). This will remove that fishy smell and give a light citrusy aroma which works perfectly well in this recipe. Allow water to drain.

Marinate hake fish with all the ingredients listed under ‘for hake fish’ except the oil. Set fish aside to marinate for about 15 -30 minutes while you prep the other ingredients for the sauce. Heat 500ml of oil in a pot and fry fish until both sides are golden brown. Set aside.

In a food processor, blend deseeded red bell peppers into a coarse consistency. You do not need to add water for blending as bell peppers are high in water content. But if your blender requires some water, add a little at a time.

Now, pass blended bell peppers through a sieve or strainer to remove all the excess water. Use a kitchen cloth to further remove any excess water. This will yield a thick paste which is great as this will take less time to cook. Do not throw the red bell pepper juice. It is sweet and contains lots of minerals and vitamins which a great for your body.

Reduce the oil you used to fry the hake fish until only about 50ml of oil is left in the pot. Add chopped onions and fry until translucent. Then add garlic, ginger, thyme, white pepper, curry powder and fry for another minute just so that the oil is flavored with the spices.

Now add tomato paste and fry into a reduced sauce for about 15 to 20 minutes. Then add drained bell peppers and simmer under medium heat for another 15 to 20 minutes. Do not forget to taste for salt and seasoning and adjust accordingly.

Serve with baked yam fries and enjoy.

Notes:

If you like it hot, add 2 to 3 blended scotch bonnet peppers for added heat.
You can use other fish like sea brim or croaker for this recipe but I find that hake works best.

Cheesy Plantain Bites

How to Prepare Cheesy Plantain Bites.

Cook plantains with little water until soft, then mash plantains into a smooth consistency.

To mashed plantains add eggs, cream cheese, cornstarch, white pepper, garlic, and mozzarella. Mix well. Place parchment paper on a baking tray and grease it. Then spread mixture on top and bake for 20 minutes at 180°.

Remove and spread some more cheese and chopped parsley.

Bake at 180° for 5 to 10 minutes till cheese browns on top.

Serve with hot pepper sauce or ketchup.

Egusi Okra Soup & Pounded Yam

How to Prepare Egusi Okra Soup & Pounded Yam;
In a pot, boil beef with onion, garlic, basil leaves, white pepper, salt and seasoning to taste. Add enough water and cook beef until tender.
Blend egusi with water and add it to the beef alongside catfish, and crayfish. Make sure to rinse the blender with a bit more water and add contents to the pot.
Add spinach, ugu or washed bitterleaves and cook for about 20 minutes until egusi is cooked.
Add coarsely chopped okra and palm oil and cook for another 15 minutes under medium heat stirring regularly.
While soup is cooking, boil yam cubes until very soft and ‘pound’ it using a food processor or a mortar and pestle. Mold yam into small oval-like shapes and serve with egusi okra soup.

Plantain Taco Shells

How to Prepare Plantain Taco Shells;

Thaw ripe plantains. In a bowl, mash plantains into a very smooth consistency using a hand mixer. If using a blender, do not add water.

Add maize and whole wheat flour, vegetable oil, and salt. Mix into a smooth dough. Flour working surface with maize flour and work that dough until it is no longer sticky to the touch. If the dough is sticky add equal amounts of whole wheat and maize flour a bit at a time.

Slice dough into 10 equal sizes and roll each part into a ball using your palms.

Again, flour working surface and flatten the dough into larger circles each about 1 mm thick that’s about the thickness of a small coin.

Using a ravioli maker or small soup or cereal bowl, cut out round circles about 10cm in diameter, then lightly brush oil on the surface on both sides.

Place dough on an oven rack facing downwards. This will shape the shells. Bake at 180° for 35 minutes.

Allow shells to cool, then fill ’em up with a filling of choice. I filled mine with suya salad.

Yam Bread

How to Prepare Yam Bread.

Pre-heat oven at 180°C

Boil Sympli yam cubes for 7 minutes. Drain the yam cubes, mash till even and set aside

Place the egg whites, vinegar, sugar, salt, water and 3 teaspoons of oil into a mixing bowl and whisk well.

In another mixing bowl, add the rice flour and yeast, corn starch, psyllium powder and mix into a smooth, thick batter.

Now add the mix together, add mashed yam and mix together.

Pour the remaining oil over the dough and turn with a spoon bringing together a soft dough mass.

Tip the dough into an oiled bread tin and smooth the top.

Loosely cover with oiled cling film and leave for 15 minutes or until the dough has risen to the top of the tin.

Now in bake in a pre-heated oven for 30 minutes.

Serve warm!

Plantain Scotch Eggs

How to Prepare Plantain Scotch Eggs

Pre heat oven to 250 degrees Celcius

Boil 8 eggs for about 7 minutes, peel the eggs and set aside.

In a medium pot, boil Sympli ripe plantains for 5 minutes or till soft, drain water and mash in a mixing bowl.

Add seasoning cube, ginger, black pepper, flour and 2 teaspoons of suya powder to the plantain and combine thoroughly.

In a separate bowl, whisk the last 2 eggs and set aside.

Using a flat plate, mix the couscous with the breadcrumbs and 2 teaspoons of suya powder and set aside. (couscous is used for the extra crunch. Alternatively, you can use garri as well)

Scoop a little of the plantain mash to your hands and mold lightly around an egg. Rub some vegetable oil on your hands so the plantain doesn’t stick to your hands as much.

After molding lightly, dip the molded plantain-egg ball in the whisked egg and then roll in the breadcrumbs, roll again in the egg whisk, now roll in couscous and set aside.

Place neatly on a baking pan and bake for 7 minutes, take out and brush oil evenly on each scotch egg and bake again for another 5 minutes.

Allow it rest a bit but whilst staying warm serve with hot sauce.