I ? Madame Jeanette peppers - hot and blossomy, sweet and fragrant and in the scotch bonnet family! These make a great perky condiment, perfect for everything - from bacon and plantain rolls to chicken and rice. —Kitchen Butterfly
a 1/2 cup (or less)
3 ripe plantains (the plantains should be very ripe but still be able to hold its shape; get those with blackened spots)
1 packet of bacon, with 8 rashers, desalted if you like
TO MAKE PLANTAIN BITES: Pre-heat the oven to 190 degrees C (375 degrees F) and line a baking sheet with foil. Grease the baking sheet lightly and set aside.
Peel the plantains and cut them into 1-inch rounds. You can desalt your bacon by soaking for a couple of minutes (twice) in hot water.
Cut the (de-salted) rashers of bacon in half and brush on some chilli sauce, then wrap each piece of plantain with a piece of bacon. Secure with a toothpick or two.
Place the plantain pieces on the baking sheet so that the meaty side of the bacon is in contact with the baking sheet. Bake for 20 minutes or until the bottom of the plantains are caramelized and the bacon is cooked through.
Remove from pan and place on wire rack to cool. Serve baked plantains warm or at room temperature and bottoms-up to show off the caramelised base. I accompanied mine with some ‘stew’- a cooked mixture of tomato sauce, onion and spices and some more chilli sauce.
TO MAKE YELLOW CHILLI SAUCE: In a blender, process the onion and peppers with some water till smooth.
In a frying pan on medium heat, put the oil (open up windows, place the extractor on) and let heat up gently.
Add the onion mixture and let cook gently for a few minutes. Add some salt and Maggi sauce, to taste and let simmer gently for 10 – 15 minutes, till the sauce is ‘cooked’ or ‘fried’. and the oil rises to the top. Let cool and refrigerate.
Use the oil in other dishes and serve the sauce....as desired
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!