(For all ingredients, please use organic versions if available) Plantains 100 grams egusi (ground) Mushrooms 2 tomatoes ¼ yellow bell pepper ¼ green bell pepper ¼ red bell pepper 1 stalk parsley ½ – 1 stem leek Onions Chili powder Black pepper Salt Water Oil
Cut the tomatoes, onions, the parsley, the leek, the bell pepper into small pieces.
Heat up some oil and sauté the onions until they become golden brown.
Meanwhile slice the mushroom into thin strips.
Add in the rest of the ingredients.
Cover for a while and stir from time to time.
Meanwhile, cut the plantain in half (do not peel it completely) and then boil it until it become pasty.
For the mushroom, add water for about a quarter of the pot. Let it boil.
When it’s boil, taste it first whether there’s enough salt and then add in the egusi little by little so that it does not bubble up. Stir at the same time.
Cover it up and wait for it to cook a little.
Meanwhile, check if the plantain is ready by using a fork.
If it is soft, then the plantain is ready, take it out from water and let it cool down before peeling.
Meanwhile, sauté the mushroom with a bit of oil. Once it sautéed, add it to the sauce. Check for the saltiness before mixing it to the sauce.
For the egusi sauce, stir from time to time so it doesn’t stick at the bottom.
Mix the mushroom with the sauce, add a little chili powder and black pepper.
When the plantain is already peeled, grate it, and then cut into slices.
To decorate, use green, red, and yellow bell pepper, and tomatoes.