I haven’t eaten fried plantain in what feels like ages now. Even before the fitfam drive in January, I had subconsciously been staying away from it, and now that I have bought a halogen oven that makes THE BEST Boli by the way, fried plantains have seemed like a distant memory. I did fry diced plantains for my Moin Moin Mason Jar Salad though (recipe HERE), but that was just about a quarter of a plantain. Does that count? Lol. Anyways, last night, I got my fried dodo experience without the frying, yaaaaaay. Well my yaaaay was short-lived because I only made 3 tartlets to take to a friend’s house, and it didn’t seem right to take less than two, so I sadly eyed the other two, and was tempted to tell her I wasn’t coming again, just so I could eat her share.
These gorgeous plantain tartlets are courtesy Funmi. She served hers with Efo Riro and while Kemi and I were talking and drooling over the picture, Kemi said imagine these with eggs, and I went on further to say yessssss, but imagine these with egg stew. Both of us paused for a second and simultaneously said ooooooooh. A dish resulting from a trio of ideas. Gosh I love my friends, and I love that they love food, and I love that we have a decent mature grown ass women relationship, that is free from bitchy back biting tendencies and bullying factions. My mum did tell me that the friends you make when you are older, are the ones you tend to keep for life, because y’all have come into your own, you have an understanding of who you are, and an acceptance of who the other person is, so there is a lot of mutual respect that grows and tightens your bonds of friendship.
What is better than food and friends, maybe men, naaaaah, the first two, FTW. Now throw into the mix lots of laughter and good chit-chat. This is what I had when I drove to Joke’s house to give her these, and I walked away with goodies too. Agbalumo, yes Lord, fresh roasted groundnuts from Lagos, and the cherry on top, the most luxurious shea body butter you will ever find. Joke makes these tubs of body butters, that look, feel and smell good enough to eat. The banana variant should come with a warning – this is not buttercream, so don’t eat. Joke makes and sells this from her home, and you can contact her on Facebook though her page Joxy’s Apothecary, or find her on Instagram via the account: joxys_apothecary. Organic shea butter with natural ingredients.
These tartlets are so simple, from following Funmi’s pictures, it was clear what I needed to do. You can use any small flat bakeware you have at home. These can serve as a bonafide starter for your dinner party, or even at home, a fun way to serve dodo and eggs, which was a childhood favourite dinner for me. Gosh the memories. You know what I was saying at the beginning about missing fried plantain? Because I gave these tartlets one whiff each of cooking spray, just before i place in the oven. While they baked, I don’t know what magic happened in the oven, but it came out tasting like fried plantain. Imagine enjoying fried plantain without deep-frying. Pretty and Fitfam too, what more do you want out of a meal. Let’s Cook.
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- 1 Ripe Plantain - the amount you need will depend on the number of tart shells you want to make
- Salt - optional
- Dry pepper - optional
- 2 Eggs
- Ata rodo
- Green Chilli
- Red Onions
- Ata Lilo
- Vegetable oil - or cooking spray
- Seasoning cube - optional
- Slice the plantain in half and boil until cooked. A good indication of cooking is when the skin starts to split
- Peel the skin off the plantains, and mash until completely smooth. You can do this in a food processor, if you are working with a large number of plantains. You can add a little salt and dry pepper to the plantain dough
- Now you have your plantain dough, tear out a small ball and place unto the tart shell, press down with a clenched fist. This helps to spread the dough evenly across the surface area of the tart shell
- You can then use your fingers to gently pat down. Ensure that you don't tear the dough, and also try to get the dough to fit to the top of the tart shell because the dough will shrink a little on baking.
- At the last minute, I applied cooking spray to the plantain dough tart shells. Just a whiff,, and I baked at 220 (uk oven) for 20 minutes. Watch these closely, so the tops don't start to burn.
- While the tart cases were baking, I made a quick egg stew, which is nothing but, lightly fried chopped onions and peppers, of which I added 2 tablespoons of steamed Ata Lilo, which was seasoned with a little salt, and let to fry for about 3 minutes. After which I poured lightly beaten eggs over it, and allowed to cook for a bit before i used a fork to scramble.
- Take out the plantain tart shells from the casings, be careful, those things are hot. Add your egg stew, or whatever filling you want, and serve. Se Fini. Quick and simple isn't it?
Don't overcook the plantains, or they will become soggy and difficult to mould
Will you be trying these out this weekend? I most definitely would but another variant.
I am having a chilled out weekend, probably the first this year. I hope you guys have a blissful one too. Toodles!!!!