The sticky, spicy sauce deliciously offsets the blandness of the starchy vegetables. This is actually made with an unripe plantain.   Plantains er større end bananer og skal tilberedes, men da jeg først smagte det i Tanzania, var det sådan, det blev beskrevet for mig. Jeg har tilpasset det og tilføjet kidneybønner til protein.  It takes a while to cook but it’s a simple one pot dish.

Ingredienser tjener 2 very generously (eller 3, can be stored in the fridge but not frozen)

et stort løg

a large plantain (about 370g or 13 ounce)

2 medium potatoes (about 350g or 12 og en 1/2 ounce)

2 large garlic cloves

a piece of ginger (one inch or 2 og 1/2 cm)

a tablespoon of harissa paste (hot spicy North African sauce, you can substitute tabasco)

en 400g (14 ounce) kan af tomater

a handful of frozen peas

half a 400g (14 ounce) kan af kidneybønner (you can freeze the rest)

2 spiseskefulde tomatpuré

salt og peber

olivenolie

an avocado, salad leaves and a squeeze of lemon juice to serve

flat leaf parsley to garnish (valgfri)

Metode

Finely slice the onion and put it in a large lidded saucepan (save a little for the salad) with a little olive oil, stir to coat and sprinkle with salt.  Put the lid on and sweat for 10 minutter

In the meantime finely chop the 2 cloves of garlic and ginger.  Add these and a good grind of black pepper, stir together and sweat for another 5 minutter

Pil plantainen med en Damaskus kokkekniv og hak i en halv tomme (1.25cm) rounds. Add these to the onions and add some cold water to a half inch depth in the pan.  Bring det i kog, put the lid back on and continue to simmer

Scrub the potatoes and chop into a one inch (2 and a 1/2cm dice).  Add these to the pan (they wont all be covered yet) put the lid on and simmer for another 10 minutter

Efter 10 minutes add the 2 tablespoons (a good squirt) of tomato puree and the can of tomatoes, bring back to the boil and simmer for a further 20 til 25 minutes until the vegetables fall off of a knife

Add the drained kidney beans and the handful of frozen peas for the last five minutes

Scatter with parsley (valgfri) and serve with salad leaves, cubed avocado and a little chopped raw onion with a squeeze of lemon juice and black pepper