25 g (1 oz) 2 tbsp butter or margarine
1 onion, finely chopped
1 garlic clove, crushed
275 g (10 oz) yellow plantains, peeled and sliced
1 large tomato, peeled and chopped
175 g (6 oz) l cup sweetcorn
5 ml (1 tsp) dried tarragon, crushed
900 ml (l 1/2 pints) 3 3/4 cups vegetable or chicken stock
1 green chilli, seeded and chopped
pinch of grated nutmeg
salt and freshly ground black pepper
1 onion, finely chopped
1 garlic clove, crushed
275 g (10 oz) yellow plantains, peeled and sliced
1 large tomato, peeled and chopped
175 g (6 oz) l cup sweetcorn
5 ml (1 tsp) dried tarragon, crushed
900 ml (l 1/2 pints) 3 3/4 cups vegetable or chicken stock
1 green chilli, seeded and chopped
pinch of grated nutmeg
salt and freshly ground black pepper
method
1. Melt the butter or margarine in a saucepan over a moderate heat, add the onion and garlic and fry for a few minutes until the onion is soft.
2. Add the plantain, tomato and sweetcorn and cook for 5 minutes.
3. Add the tarragon, vegetable stock, chilli and salt and pepper and simmer for 10 minutes or until the plantain is tender. Stir in the nutmeg and serve at once.
2. Add the plantain, tomato and sweetcorn and cook for 5 minutes.
3. Add the tarragon, vegetable stock, chilli and salt and pepper and simmer for 10 minutes or until the plantain is tender. Stir in the nutmeg and serve at once.
serving amount
serves 4
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