When you walk into your kitchen, you want to be in a good mood. After all, what’s the point of cooking if it isn’t meant to be fun? That’s why one of our goals for the Koala Food Tour is to make cooking more enjoyable for you. And in doing this, we’re bringing in renowned chef and all-round food enthusiast, Chef Selassie Atadika to provide you with some tips along the way.
Introducing Chef Selassie:
Chef Selassie Atadika is the creative force behind Midunu, a lifestyle company with an eye for celebrating Africa’s culinary heritage. She embodies the idea of having fun with food. Having travelled around the world discovering diverse flavors and recipes, she now spends her time merging these with the authentic African tastes she first fell in love with.
Now she’s back to re-introduce these recipes in new and exciting ways. And in this month, she’ll be preparing exciting recipes for you with one of Ghana’s most beloved ingredient: Plantain!
Gotta Love Plantains!
Plantains are tons of fun. Think about it: they’re sweet, they’re versatile, they’re super healthy, and get this: they’re grown all over the world in over 120 countries.
There is more to plantain than a lot of us in Ghana think. Every Ghanaian knows the pleasures of plantain and beans, popularly known as ‘red-red’, as well as the spicy taste of ‘Kelewele’. But plantains can be used to make many more dishes than we’re used to. This is why Chef Selassie is here to provide you with four new plantain recipes that will surely whet your appetite.
The plantain recipe for this week, Tostones, is a very popular one, but its origin remains quite mystifying; some believe it’s from Latin America, whereas others take it as a Caribbean dish. Wherever it’s from, no one can deny how delicious it is.
Please Note: direction #4 is the tricky part:
(Twice fried green plantains)
By Chef Selassie Atadika, Koala
3 green plantains, 1 cup of your preferred oil for frying , 1/2 tbsp of salt , 2 Tbsp of minced garlic and 2 cups of warm water.
- Heat oil in a pot over medium heat (plantain should sizzle when it’s in the oil, but should not produce smoke).
- Peel and cut plantain into 1 inch discs.
- Fry until it’s light golden brown on all sides, making sure not to overcrowd the pot. Transfer to a paper towel to drain. Turn off the heat on the oil.
- Using the bottom of a clean and sturdy plate or frying pan coated with a bit of oil to prevent sticking, smash the plantain as to flatten it to about 1/4 inch thick discs.
- Prepare a bowl with the warm water, salt and minced garlic (making sure the salt dissolves well), then place the smashed plantains in the water to soak for 2 minutes (take care not to over soak the plantains or they will be difficult to fry).
- Dry the plantains for a few minutes on paper towel while you heat the frying oil again.
- Fry the plantains for a second time, until golden brown. Transfer to fresh paper towels to drain and serve hot with mojo sauce.
Well, there you have it: the recipe for your delicious tostones. You can enjoy it as an appetizer, a snack or a meal on its own. For more exciting plantain recipes, join the Koala Food Tour and continue your own cooking adventure from the comfort of your kitchen.
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