NOT YOUR TYPICAL FRIED PLANTAIN - BAKA BANA // Samantha Pollack

Peel and slice the plantains into thick rounds.

Heat palm oil in a large pot over medium heat until hot.

Add sliced onions and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.

Add chopped tomatoes and diced bell pepper; cook until softened, about 5-7 minutes.

Season with salt, black pepper, and seasoning cubes; mix well.

Add the fish and crayfish, stirring gently to combine.

Pour in enough water to cover the mixture; bring to a simmer.

Add the sliced plantains and cook until tender, about 10-15 minutes.

Stir in the spinach and cook until wilted, about 2-3 minutes.

Adjust seasoning to taste and remove from heat.

Serve hot, garnished with additional spinach if desired.

Equipment Needed

Dietary

Allergens