Recipe: Baked Plantain and Spinach Wrap
By
29 November 2016 |
11:38 am
As we approach the Christmas season, we are looking for more visually interesting and healthier options for the festive season. The Nigerian Diet does not necessarily accommodate low carb, vegetarian worthy meals, so this recipe is a real treat. This unique recipe is best described as a perfect combination of the sweetness of the ripe…
As we approach the Christmas season, we are looking for more visually interesting and healthier options for the festive season. The Nigerian Diet does not necessarily accommodate low carb, vegetarian worthy meals, so this recipe is a real treat.
This unique recipe is best described as a perfect combination of the sweetness of the ripe plantain and spiciness of the spinach. Another bonus is the fact that it is a perfect meal to serve to guests.
Ingredients
For the Plantain
- 1 ripe plantain
- Salt & ground black pepper to taste
For the Filling
- Spinach
- Red bell peppers
- Pinch of round chilli pepper
- Pinch of ginger and garlic spice
- 1 tablespoon soy sauce (reduced salt version)
Preparation
Plantain
- Preheat oven to 400F.
- Peel plantain and cut lengthwise to 3 or 4 slices.
- Place plantains on an oven tray lined with aluminium foil.
- Sprinkle with a pinch of salt and black pepper and place in oven for 15-20 minutes or until fully cooked and golden in color.
- Note: plantain shouldn’t be baked until it is too crisp to aid wrapping process.
Filling
- Chop spinach and bell peppers and place in a pot with soy sauce.
- Place pot on medium heat.
- Season with ginger, garlic and chilli peppers.
- Cook for 2-3 minutes, to prevent spinach from going too limp and losing freshness.
Wrap
- Wrap plantain in cylindrical form and use toothpick to hold its shape.
- Scoop a spoonful of spinach filling into each plantain wrap.
- Serve immediately (I served mine with shito on the side for that extra kick!).
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