Enjoy this staple snack with a twist- a mix of unripe and ripe plantain dipped in a spicy sauce to die for. We draw inspiration from the popular nachos and salsa and have crowned this one to definitely try!
- 3 pcs unripe plantain
- 2 pcs ripe plantain
- 5 pcs tomatoes
- 2 pcs tatase
- 1 pc onion
- 4 pcs rodo
- 1 teaspoon salt
- 2 pinches black pepper
- 2 pcs bouillon cubes
- 2 cups vegetable oil
- 1 pc garlic
- 2 pinches curry
- Pour the oil into a deep fryer. Turn the heat up to high for a few minutes.
- Peel unripe plantain and slice to thin long strips. Sprinkle some salt to taste and drop a few into the in hot oil at a time to avoid the pieces sticking together.
- Repeat until all have been fried. Set aside and allow to cool.
- Dice ripe plantain and fry using the same oil. Cook until slightly brown. Set aside.
- To start off your sauce chop the tomatoes, onions, garlic, tatase and rodo.
- Pour 3 tablespoons of oil into a frying pan. Heat for about 1 minute and add in your chopped tomato, onions, garlic, tatase, rodo and a little water. Allow to simmer for about 8 minutes or until very soft. Add in the fried ripe plantain.
- Crush stock cube, add curry (optional), black pepper and remaining salt to taste and let it simmer for about 5 minutes.
- Serve the ikpekere with pepper sauce on the side.