Sunday Special: Fried Plantain And Spicy Pepper Sauce Recipe

Fried plantain and pepper sauce. Photo – A Classic Twist

When it comes to Nigerian delicacies, only a few can evoke the feeling of Sunday dinner quite like fried plantains paired with pepper sauce. This greatly loved combination is the perfect comfort food, as it marries the sweetness of plantains with the spicy kick of pepper sauce. It is a true Nigerian signature.

Plantains have a long history of being a classic in West African dishes, popular for their nutritional content and versatile nature. Unlike their banana cousins, they are starchier, larger, and require cooking before eating.

The pepper sauce, or “ata dindin” as it is known in Nigeria, is made by blending chili peppers, onions, tomatoes, and a bunch of spices. Additionally, some people may add a touch of palm oil and crayfish for a unique flavor.

In this article, we shall relish the ultimate fried plantain and pepper sauce recipe for a Sunday treat.

Fried plantains with pepper sauce recipe

Ingredients

For the fried plantains:
– 3 ripe plantains (yellow with some black spots)
– Vegetable oil (for frying)
– Salt (to taste)

For the pepper sauce:
– 2 large red bell peppers
– 1-2 scotch bonnet peppers (adjust to taste)
– 1 medium onion
– 2 cloves garlic
– 1 large tomato
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground black pepper
– Salt (to taste)
– 3 tablespoons vegetable oil
– 1 tablespoon vinegar (optional, for extra tanginess)

Instructions

1. Peel and slice the plantains: First, cut off both ends of each plantain. Then, make a shallow cut along the length of each plantain and peel off the skin. Slice the plantains diagonally into 1/2-inch thick pieces.

2. Heat the oil: In a large frying pan, heat about 1/2 inch of vegetable oil over medium-high heat until hot but not smoking.

3. Fry the plantains: Carefully place the plantain slices in the hot oil in a single layer. Avoid overcrowding the pan. Fry until golden brown on the bottom (about 2-3 minutes), then flip and fry the other side until golden brown. Remove the fried plantains with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Sprinkle lightly with salt while they are still hot.

Preparing the pepper sauce

1. Prepare the vegetables: First, roughly chop the red bell peppers, scotch bonnet peppers, onion, and tomato.

2. Blend the sauce base: In a blender or food processor, combine the chopped red bell peppers, scotch bonnet peppers, onion, garlic, and tomato. Then, blend until smooth.

3. Cook the sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the blended mixture and cook for about 5 minutes, stirring occasionally. Next, stir in the tomato paste, dried thyme, paprika, ground cumin, and ground black pepper. Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together. Season with salt to taste. If desired, add vinegar for a tangy kick and stir well.

Serving

1. Plate the dish: Arrange the fried plantains on a serving plate. Serve alongside the pepper sauce, either drizzling the sauce over the plantains or serving it on the side for dipping.

2. Enjoy: This dish is best enjoyed hot. It makes a great appetizer, side dish, or even a snack. Pair it with your favourite main course or enjoy it on its own!

Additional tips

• Adjust the number of scotch bonnet peppers according to your heat preference. These peppers are very hot, so start with one and add more if desired.
• For a sweeter plantain, choose ones that are fully ripe with black spots. For a firmer, less sweet plantain, choose ones that are just turning yellow.

When the dish is finally ready, gather around the table, and tear off pieces of the piping hot plantains while dipping them into the spicy-sweet pepper sauce. Enjoy your meal!