This is the Nigerian version of the Colombian
pasabocas-de-platanos, basically it is rice rolled in fried plantains. Like the Colombian version it can be eaten as a snack if you have just one portion or as a main. Ingredients
4 Ripe Plantains 3 sausages Nigerian Jollof rice or Turmeric rice 3 cups of oil for frying Direction
Peel and cut Plantains in slices lengthwise of 5 millimeters thickness. Heat about 3 cups of oil in a saucepan over medium heat. Add the plantains one by one and fry them in oil for few minutes until golden. Fry both sides. When Plantains are done transfer on paper towels to drain While still warm mold them in a ring and secure with a toothpick to keep them in one piece. Then fill them with Jollof rice, using a spoon. You can top with slices of sausage or tomatoes. Serve with a side of salad.
This dish is so simple and easy to make. All you need is some plantains and
ngò. Ncha is the best to use for ngò but if you do not have ncha you can use potash.
4 Plantains 200ml Ngò 100 g Kanda(cow skin) 3 TBsp Crayfish 1 TBsp Pepper I bulb of Onion diced 150 g Ugba(oil bean) Ugu(fluted pumpkin) Salt to taste
Wash and cut plantains do not peel. I am cooking it with the skin on. Boil the plantains for about 15 minutes or till the are done Wash and clean kanda, cut to bite size and cook for 15 minutes Make your Ngò Add 2 TBspoon crayfish, kanda, pepper, half of the diced onion and ugba to the ngò. Steam the Ugu with 1 Tbspoon crayfish and remaining diced onion. Recipe Note
You can use green plantains if you dont want ripe ones To make ncha click here To use potash powder; dissolve potash in water and decant. Slowly add palm oil till it thickens and turn yellow