1 sweet potato (cubed)
2 spring onions (finely chopped)
2 fresh tomatoes (chopped)
1 red pepper (thinly sliced)
½ tsp of mild curry powder
1 tbsp rapeseed oil
200g spinach or callaloo
1 tsp of finely chopped ginger
Scotch bonnet to taste (it’s hot!)
- Cut off both ends of the plantain. Cut the lengths in half. Score the length of the plantain, this makes it easier to remove the peel after boiling. Boil the plantains for 15 minutes. Remove from water and leave to cool.
- Heat rapeseed oil in a pan, add spring onions, red peppers, ginger, tomato and sweet potato, gently cook for 10-15 minutes. Add spinach if using frozen.
- Peel plantain and slice them into discs, 1 inch thick.
- Transfer plantain to pan and add fresh, frozen or tinned spinach and mix well.