 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Imoyo dishes combine West African and Brazilian cusine. In the 15th Century, the Portugese slave trade took many West Africans to Brazil. In the 19th Century, some freed slaves returned and settled on the coast of Nigeria, bringing with them green peppers, olive oil and garlic. This salad is typical of this tradition-and quite delicious. Ingredients:
2 plantains, very ripe |
1/4 cup extra virgin olive oil |
2 tablespoons lime juice, fresh |
1/2 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
1 small green bell pepper |
1 small hot red pepper |
1 small cucumber |
1 garlic clove, minced (optional) |
Directions:
1. Peel the plantains by cutting through the peel lengthwise and sliding your fingers under the skin to pull it off.
2. Place the whole plantains in a medium saucepan with enough water to cover; bring to a boil and simmer for about ten minutes or until plantains are soft enough to pierce with a fork (If you use ripe ones which have gone yellow and are developing black spots, 10 minutes will be fine-the green ones will take longer and won't taste as good).
3. Drain the plantains and set aside to cool.
4. While the plantains are cooking, peel and seed the green pepper and slice it into long thin slices.
5. Seed and chop the red pepper.
6. Peel, seed and dice the cucumber and place in a bowl with the peppers.
7. Whisk the oil, lime juice, salt and pepper, and garlic (if you are using it-I like it) together until creamy; this will take a couple of minutes.
8. Slice the cooled plantains on the diagonal into 1/2 pieces and add to the vegetables in the bowl.
9. Pour the marinade over and mix well.
10. Serve at room temperature.
11. Note: This salad is best if made an hour or so in advance so the flavors can 'marry' - I find it needs more salt and pepper at the table-a matter of taste.
|
|