Green (unripe) plantains can be enjoyed in many delicious ways. Green plantains can be boiled, fried, or roasted and eaten alone or the plantains can be eaten with a palm oil dip or tomato stew. Green plantains are rich in fiber and nutrients such as potassium, magnesium and vitamins. Boiled plantains make a wonderful savory combination with meat or fish stews. In the recipe featured green plantains are cooked with catfish, smoked crayfish and bell peppers.
Green Plantains and Catfish
Chop the onions, ginger and bell peppers into small pieces and place each in a separate container or bowl.
Wash the smoked crayfish and place in a bowl.
Wash and peel the green plantains.
Slice the peeled plantain into small round slices, place the slices in a bowl and set aside
Wash the catfish fillets under running water. Fresh fish or thawed frozen fish can be used. If using frozen fish, thaw the fish completely in the refrigerator, drain the excess water from the fish, wash the fish and use it for the plantains.
Place the fish in a large bowl.
Marinate the fish for about 30 minutes with onions, fresh peppers, cayenne pepper or red pepper flakes and ginger)
Bring 2-3 quarts of water to boil in a medium size pot. Add the plantain slices and salt into the boiling water. Cover the pot and cook for about 10-15 minutes.
Add chopped bell peppers, crayfish, cayenne pepper, a little more water and continue to cook for about 5-10 minutes, stir the plantains taking care not to break the slices.
Place the marinated fish and smoked crayfish on top of the plantains and continue to cook the plantains covered for about five minutes. Flip the fish over to cook the other side, cover the pot and continue to cook for about another 5-10 minutes taking care not to break the fish.
Gently stir the plantain from the sides of the pot. Plantains should be soft. Check the taste for salt and pepper.
Remove the fish and crayfish and place on a serving platter.
Drain the plantain soup into a bowl, and then spoon the plantain slices onto the serving platter. Let the slices cool for a few minutes then garnish with green pepper slices if desired. Serve plantains with red tomato stew.