Nigerian Jollof Rice in Plantain rolls

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.

Homemade Pasta

I believe in making meals from scratch and l love homemade meals. They are healthier and saves money. I have some leftover sauce in the fridge and l decided to make pasta at home

Ingredients for the pasta

  • 2 cups flour
  • 2 eggs
  • 2 TBsp olive oil
  • 2 TBsp water

Making the pasta dough

  • In a medium bowl, combine the 2 cups of flour, 2 large eggs, and 1 tablespoon of extra-virgin olive oil, water and mix well.
  • Knead with your clean hands for about 10 minutes or until the dough feels elastic. If the dough is sticky after the first 5 minutes, add a sprinkling of sifted flour.
  • Cover the bowl with a dish towel and set aside to rest for at least 20 minutes.
  • Roll very thin and cut( l used a cookie cutter). You can cut in strips too.

Cooking the pasta

  • In a pot bring water to boil add salt and oil to the boiling water.
  • Drop the prepared pasta in boiling water
  • Cook for 8 to 10 minutes. Prepared pasta takes a little longer, but a general rule is that when the pasta dough is ready, they pop to the top of the boiling water.
  • Remove the pasta with a slotted spoon, place in serving dishes and cover with sauce.

Recipe note

  • Make sure you roll the dough thin or it will come out strong.
  • Make the dough pillable and soft.
  • The best flour to use is 00 type of flour used in Italy.
  • After cutting the pasta dough I filled it with minced meat. I dropped filling on one, topped with another and sealed it.