This simple dish relies on very ripe bananas (look for ones with almost black skin) to achieve the right bite and texture when fried. Fiery scotch bonnets and mild red bell peppers combine with bananas and tomatoes to add mild, sweet heat to this rice-based dish. Vegans break a pot cook book
do you want:
4 tablespoons vegetable oil
2 large ripe bananas, peeled and halved
½ teaspoon salt, divided
2 white onions, finely chopped
4 garlic cloves, crushed
1-inch piece ginger, peeled and finely grated
1 Scotch bonnet pepper
3 plum tomatoes, chopped
3 red peppers, cut into 1-inch pieces
2 tsp curry powder
5 tablespoons of tomato puree
1 (13-ounce) diced tomato
3 bay leaves
1â…“ cup white long grain rice, rinsed and dried
1 cup vegetable broth
¼ teaspoon black pepper
¼ cup parsley leaves, roughly chopped, for serving
what do you do:
- In a large, heavy-based pan over medium heat, heat oil. Add the bananas and fry until golden brown on all sides, about 2 to 4 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate. Sprinkle with ¼ teaspoon salt.
- To release the oil in the pan, add the onion, ginger and garlic and cook for about 8 minutes or until soft. Add the peppers, tomatoes and bell peppers and cook for another 5 minutes. Stir in the curry powder and tomato puree until well coated, then stir in the tomatoes and bay leaves. Simmer for 10 minutes until most of the liquid has evaporated. Stir in the rice, broth and pepper and bring to a boil. Reduce heat, cover and simmer gently for 25 minutes.
- Give the mixture a stir, then place the fried plantains on top of the rice, cover again and cook for another 20 minutes until the rice is cooked, but with a slight bite to it. Serve with parsley on top.