Plantain and Coconut Soup is a traditional Ugandan recipe for a classic soup of plantains and onions cooked in a chicken stock and coconut milk base. The full recipe is presented here and I hope you enjoy this classic Ugandan version of: Plantain and Coconut Soup.
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Uganda is the banana capital of Africa and there are literally hundreds of varieties of bananas and plantains grown there. This is a classic and simple plantain soup that makes the most of local resources. If you cannot get plantains you can substitute green (unripe) bananas in this recipe. Variants of this recipe are also found in the Swahili-speaking regions of East Africa.
Ingredients:
12 plantains, peeled and grated
500ml chicken stock
500ml coconut milk
250ml coconut cream
1 small onion, peeled and finely chopped
1 hot chilli, pounded to a paste
oil for frying
Method:
Combine the chicken stock and grated plantains in a blender and purée (traditionally a mortar would be used). Turn the purée into a fine-meshed sieve and press through with the back of a spoon.
Heat a little oil in a pan and use to fry the onion and pounded chilli for about 5 minutes, or until the onion is soft and translucent.
Combine the onion and chilli mix in a pan with the plantain purée then pour in the coconut milk and coconut cream. Allow the ingredients to heat (but do not boil, or the coconut cream will split).
As soon as the mixture is hot ladle into warmed soup bowls and serve. If desired, you can garnish with chopped coriander or chopped parsley.
