In case you haven’t noticed, I am seriously obsessed with plantains at the moment! I’m getting a steady supply of cheap plantains through my organic co-op, which are inspiring my kitchen creations. Today I felt in the mood for an African-style plantain stew with peanuts. Aduki beans aren’t exactly a mainstay of African cuisine, but their texture and slightly sweet taste is the perfect complement to the plantains.
Ingredients:
1 onion, peeled and diced
2 cloves garlic, peeled and minced
4 cm fresh ginger, peeled and minced
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp black pepper
Low sodium vegetable stock, or water saved from steaming vegetables
1 small chipotle chilli, finely chopped
1 bunch kale, finely shredded
1 head broccoli, cut into small florets
4 ripe (yellow) plantains, peeled and sliced 1 cm thick
2 medium zucchinis, cut into quarters lengthwise and then sliced 1 cm thick
1 cup passata (crushed tomatoes)
1/4 cup crunchy peanut butter
2 cups cooked aduki beans
1 cup chopped coriander leaves
Cooked brown rice, quinoa or wholemeal couscous, to serve
Method:
Heat a large non-stick frying pan over high heat until it reaches the mercury ball stage (i.e. water flicked into the pan forms into a ball and rolls around the pan before evaporating). Add onion and sauté briskly until begins to turn golden. Add garlic, ginger and spices and sauté for 20 seconds. Carefully pour in 1/2 cup vegetable stock or cooking water and sauté briskly, lifting the onion juices from the bottom of the pan.
Add chipotle chilli, kale, broccoli, plantains, zucchini, passata, peanut butter, aduki beans and remaining vegetable stock or cooking water, reduce heat, and simmer, covered, for 10 minutes or until vegetables and plantains are tender.
Remove from heat, and stir in 3/4 of the coriander leaves. Serve over cooked rice, quinoa or couscous, and garnish with remaining coriander.
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