Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, peppered diced plantain. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Add the diced Tomatoes and Minced Habanero pepper. Finally, add the Gizzards, the Fried Plantains, and the diced bell peppers. Garnish it with coriander and serve hot as a side dish with Roti. Plantains are more than just an oversized replacement for a banana.
Peppered Diced Plantain is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Peppered Diced Plantain is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook peppered diced plantain using 4 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make Peppered Diced Plantain:
- Prepare 400 g Diced ripe Plantain
- Take 1/4 tsp Salt
- Get 1/2 tsp Chilli Pepper
- Make ready Vegetable oil
Plantain Mash, Plantain, Chocolate, And Cinnamon Muffins, Plantain Rice With Chicken And Salsa Verde. See more ideas about Plantain recipes, Plantains, Recipes. Baked Plantains Recipe—Plantains look like bananas, but they're much starchier, and therefore do a terrific job of filling in for potatoes. Finely dice the peel, and place it in medium mixing bowl.
Steps to make Peppered Diced Plantain:
- Heat up oil on medium heat,add diced Plantain,stir occasionally,remove from heat when brown and drain in a colander,sprinkle little salt and pepper,toss,enjoy
Baked Plantains Recipe—Plantains look like bananas, but they're much starchier, and therefore do a terrific job of filling in for potatoes. Finely dice the peel, and place it in medium mixing bowl. Recipe how to make boiled plantain and peppered snail sauce. It is a healthy dish, easy to make and nutritious. Recipe How To Make Boiled Plantain and Peppered Snail Sauce.
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