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Spicy plantain with rice and peas

8th April 2016 by bos.kitchen 2 Comments

IMG_3976-1-6.jpg

I really love caribbean food. The flavours pack a real punch and always taste so fresh. I’m lucky enough to have a caribbean stall at my local market and the friendly lady there always has everything I need to whip up a proper jerk with all the trimmings. Scotch bonnets are key to this recipe, but if you can’t find them, just use the hottest chili you can get your hands on. Scotch bonnet peppers are an excellent source of phytochemicals and vitamins such as vitamin A, vitamin C (ascorbic acid), iron, vitamin B, carotenoids, niacin, riboflavin, dietary fiber, flavonoids and magnesium. They also contain capsaicin, which is not only a powerful pain killer, but is also said to reduce the build up of excess fat.

The spice of a scotch adds a fruity heat that you won’t find in a regular chili, so it’s worth hunting them down. I actually made this dish with some jerk carrots and courgette, but I ate them all before I had chance to snap them! I’ll save that for another recipe though. This was a delicious, yet simple lunch. I hope you enjoy it as much as I do, I’d love to hear what you think if you try it!

Recipe (serves two as a main, or three as a light lunch)

Rice and peas –

  • 100g basmati rice
  • 1/2 can coconut milk
  • 1 bunch spring onions, sliced
  • 2 large thyme sprigs
  • 2 garlic clove, finely chopped
  • 1 tsp ground allspice
  • 1 x 400g can of kidney beans, drained
  • 1 small handful of fresh parsley

Spicy plantains –

  • 2 large plantains, sliced in half and then half again (see picture)
  • 1/2 tbsp coconut oil
  • 1 scotch bonnet, chopped finely (seeds in if you want the extra heat)
  • 2 cloves garlic, minced

 

  1. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 150ml cold water and bring to the boil. Turn it down to a medium heat, cover and cook for 10 mins.
  2. Quickly add the beans to the rice (just tip the can on top), then cover with a lid. Leave off the heat for 10 mins until all the liquid is absorbed.
  3. While you’re waiting for the rice, make your spicy plantain. Heat up coconut oil in a skillet or frying pan. When it’s nice and hot (but not smoking) add the plantain and cook lightly on each side for about 4 mins (8 mins in total). When the plantain is golden brown on both sides, add the chopped scotch bonnet and minced garlic and cook briefly for another two minutes, taking care not to burn the garlic.
  4. Fluff up your rice with a fork and serve up with your fried plantain. Garnish with more spring onion and the fresh parsley.

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Filed Under: Mains

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Comments

  1. farah says

    8th June 2016 at 11:27 am

    Hi there, i tried your spicy plantain and rice and peas recipe and i absolutely LOVED it. I love caribbean food!! Im too a busy mom, looking for tasty quick meals so this was a great help and treat!! I also want to include more tasty veg into our diet so im looking forward to trying some more of your recipes 😊

    Reply
    • Bo says

      9th June 2016 at 7:07 am

      Hello Farah, thank you so much for trying one of my recipes! I love this one so much too, it packs so much flavour! It’s a really quick recipe too, I hope it saves you some time. I’ll be updating the blog twice a week now, so please swing by again 🙂

      Reply

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry chia pudding 🫐🥄a little glow up in Blueberry chia pudding 🫐🥄a little glow up in a jar 💁🏼‍♀️✨Protein packed, bursting with antioxidants and fibre and takes less than a minute to make. Chia seeds are 23% protein, loaded with omega-3 and curb cravings, they’re my go to for busy days 🏃🏼‍♀️ Blending chia makes the texture much creamier and adding blueberries, dates and vanilla gives it extra sweetness. Happy Tuesday! 💜 xoxo
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Blueberry chia pudding (serves 2)
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1/2 cup chia seeds
1 cup fresh or frozen blueberries
4 pitted dates
2-3 tbsp maple/agave syrup 
1 tsp vanilla extract
2 cups dairy free milk (I used soy)
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Toppings
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2 tbsp smooth peanut butter
1/4 cup fresh blueberries
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Add all pudding ingredients to a food processor or blender and process for 1-2 minutes until relatively smooth. Eat right away, or chill for 2 hours in the fridge. Spoon into jars and top with peanut butter and blueberries.
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