oil for sautéing
1c. chopped sweet onion, large chunks
2 c. chopped bell pepper, large chunks (2 medium)
4 cups chopped tomato, large chunks (4 large)
3 cups chopped sweet potato, large chunks (2 large)
2 minced garlic cloves
2 tsp coriander
1 tsp red pepper flakes
Peel the plantains and cut into large chunks, boil in salted water for 10 – 20 minutes depending on ripeness. You should be able to easily pierce with a fork when done. Remove the pan from heat and set aside. Reserve liquid.
Coat the bottom of a large pan with cooking oil. Add the sweet potatoes, onion, bell peppers, tomatoes, and garlic and stir well. Add coriander and red pepper flakes and simmer until tender, about 5-8 minutes. Add 2 cups of the water used to boil the plantains to the pan and let simmer for 10 minutes. Remove plantains from cooking liquid with a slotted spoon. Place in with the cooked vegetables and simmer for an additional 10 minutes.
This can be served by itself as a stew or over rice.
*Alternate recipe: Omit garlic, replace tomato with chopped mango and drizzle with lemon or lime juice before serving.
Cooking notes: Remove all peel fibers from the plantain before cooking to avoid discoloration. The cooking times were based on large dice vegetables and should be adjusted accordingly. Orange sweet potatoes were used because they require less cooking time. (This drought resistant crop was introduced in Uganda in 2007 to improve food security and reduce the amount of firewood required to prepare meals.)
Notes and Instructions
Recipe credit: Georgia Reader
Photo credit and recipe testing: Kathy Williams