Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, boiled half ripe plantian and fish suace. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Boiled half ripe plantian and fish suace is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Boiled half ripe plantian and fish suace is something which I have loved my entire life.

Great recipe for Boiled half ripe plantian and fish suace. Half ripe plantian is something I love to eat anything time I have the opportunity especially with palmoil fish sauce Wash and peel plantain, cut into sizes and boil, add a little salt to taste. Manual blend pepper and crayfish so it won't be very smooth, slice onions, wash green vegetable and slice then set aside Wash fish, Steam with seasonings, onions, pepper, add a little water and allow to cook for some minutes, then remove from stock and grill. Great recipe for Boiled plantain and fish in green vegetable sauce.

To get started with this recipe, we have to first prepare a few ingredients. You can cook boiled half ripe plantian and fish suace using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Boiled half ripe plantian and fish suace:

1. Take 4 pieces half ripe plantain
2. Prepare 6 fresh medium size fresh tomatoes
3. Take 6 large Scotch bonnet pepper
4. Take 1 build of onion
5. Take 1 cup palm oil
6. Make ready 1 fresh mackerel fish with one cooking spoon of stock in it (boiled)
7. Get 1 stock cube
8. Take to taste Salt

Required fields are marked * Your rating * Your review. Pick out a few firm, ripe plantains. Since the hot water will soften the fruit up quite a bit, it's best to start with plantains that are ripe but still firm to the touch. Yellow plantains should have just a little give, with few (if any) brown spots.

Instructions to make Boiled half ripe plantian and fish suace:

1. Wash and peel your plantian, cut into two then put in a cooking pot, next add two cups of water and a teespoon of salt then cook till soft. This will take about fifteen minutes
2. While the plantain is cooking, dice your fresh tomatoes, pepper and onion then set aside
3. Next add the palm oil into a sauce pan, heat for three minutes then add the diced onion then saute
4. At this point, add the fresh tomatoes and pepper then continue to fry, add the fish and the little stock, taste and adjust the taste with stock cube and salt then fry till dry, then you will see oil floating on top, that is a sign that is ready, bring down and serve with the boiled plantain

Since the hot water will soften the fruit up quite a bit, it's best to start with plantains that are ripe but still firm to the touch. Yellow plantains should have just a little give, with few (if any) brown spots. Green plantains should be harder, with a uniform color and no spotting. Snail and Kpomo Ugba Sauce with half ripe boiled plantain quantity. Be the first to review "Snail and Kpomo Ugba Sauce with half ripe boiled plantain" Cancel reply.

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