Corn with plantains is a common pairing in West Africa. Add a little heat with your favorite hot pepper, or use regular bell peppers. Our version is vegetarian/vegan.
1 tsp red palm oil
1 lb fresh or frozen corn
2 yellow plantains
1 chili pepper (I used a poblano from my garden that turned red), diced
1/2 cup water
Heat up a little oil in a medium pot.
Chop up a couple of plantains…
… and add them with the corn.
If you’re using hot peppers, add them now. I like how they give a little splash of color in a sea of cream and gold.
Add enough water to keep everything from sticking on the bottom. I like to think of water droplets as fairy grapes.
Simmer, covered until everything is cooked and the plantains are tender, about 30 minutes.
Makes a tasty side dish – great for a potluck or dinner party.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.