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Ingredients
- 2 over ripe plantains, peeled and cut into small chunks
- 1 small onion, finely chopped
- 1 cup cornmeal
- 1/2 tsp cayenne (or more to taste)
- 1/2 tsp grated fresh ginger
- 1/4 tsp salt
- 1/2 cup of water
- oil for cooking (either vegetable oil or palm oil)
- 4 medium tomatoes
- 1 medium sized salmon
- Pepper
- 1 clove of garlic
- 500g red beans
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Method
- Start by mashing plantain with potato masher
- Add onion, cornmeal, ginger, cayene, salt and mix thoroughly.
- Add water and stir. Cover it for 20-30 minutes.
- Heat a pan with enough oil until very hot.
- Scoop a one ladle of plantain mixture into the oil and spread to form your desired shape.
- Turn the plantain pancake when it starts to turn brown.
- Remove pancakes and drain on paper towel before serving.
- Wash all vegetables.
- Soak beans in water for one hour. Then boil for one and half hour using 2 litres of water until the beans are soft. Add more water when necessary until the beans are cooked and drain them in colander.
- In another saucepan,heat the oil and add the onions, garlic, ginger and pepper until all the liquid evaporates.
- Add the blended tomatoes. Remove all the bones from the salmon and add while stirring intermittently for 15 minutes.
- Add salt and the cooked beans to the stew and stir. Lower the heat and cover saucepan.
- Serve pancake and beans stew