The sticky, spicy sauce deliciously offsets the blandness of the starchy vegetables. This is actually made with an unripe plantain.   Los plátanos son más grandes que las bananas y deben cocinarse, pero cuando los probé por primera vez en Tanzania, así me lo describieron. Lo he adaptado y he añadido frijoles para la proteína..  It takes a while to cook but it’s a simple one pot dish.

Ingredientes sirve 2 muy generosamente (o 3, can be stored in the fridge but not frozen)

una cebolla grande

a large plantain (about 370g or 13 oz)

2 papas medianas (about 350g or 12 y un 1/2 oz)

2 dientes de ajo grandes

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

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

a 400 g (14 onza) lata de tomates

un puñado de guisantes congelados

half a 400g (14 onza) lata de frijoles (you can freeze the rest)

2 cucharadas de puré de tomate

sal y pimienta

aceite de oliva

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

flat leaf parsley to garnish (opcional)

Método

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 acta

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 acta

Pelar el plátano con una cuchillo cocinero damasco y cortar en media pulgada (1.25cm) rounds. Add these to the onions and add some cold water to a half inch depth in the pan.  Llevar a ebullición, 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 acta

Después 10 minutes add the 2 tablespoons (un buen chorro) of tomato puree and the can of tomatoes, bring back to the boil and simmer for a further 20 a 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 (opcional) and serve with salad leaves, cubed avocado and a little chopped raw onion with a squeeze of lemon juice and black pepper