This is a classic dish from Burundi for a mixed vegetable porridge based on plantains that can be served as a vegetarian meal or as an accompaniment.
Ingredients:
2 Maggi Stock cube
1 Onion, diced
2 Carrot, scraped and diced
3 tbsp Olive Oil
5cm piece of Ginger, peeled and minced
3 tbsp Tomato purée
2 Tomatoes, Chopped
1 red Bell pepper, cored and chopped
2 garlic Cloves, minced
750ml stock or water
100g greens (shredded cassava leaves, shredded sweet potato leaves, chopped collard greens, chopped kale or similar)
4-5 Unripe Plantains peeled and cut into 4cm pieces
sea salt, to taste
hot chilli powder, to taste
Method:
Place a large pan over medium heat. Once hot add the oil. Use to fry the onions for 2-3 minutes until they are softened.
Now stir in the garlic and ginger and cook for 1 minute.
Add the chopped tomatoes and bell peppers then cook for a further 3 minutes before stirring in the tomato purée.
Stir-fry the ingredients for 5 minutes before stirring in the plantains, carrots and greens.
Stir well to combine then add the spices, crumble in the stock cubes and pour in the stock or water.
Bring to a simmer, cover and cook for 20 minutes.
Adjust the seasonings to taste and serve hot.
