- 500ml sunflower oil for frying
- 7 large plantains ripe
- 200ml olive oil, divided
- 375g chestnut mushrooms, quartered or halved if small
- 1 & 1⁄2 large onion, finely chopped
- 1 & 1⁄4 tsp salt
- 6 garlic cloves, finely chopped
- 9 spring onions, finely sliced
- 2 green bell peppers, diced
- 4 yellow/orange/red bell peppers, diced
- 1.5 scotch bonnet, deseeded and finely chopped
- 3 gluten free vegetable stock cubes
- 1 & 1⁄2 tsp chilli powder (optional)
- 1& 1⁄2 tsp dried thyme
- 1& 1⁄2 tsp ground black pepper
- 1 & 3⁄4 tsp salt to taste
- 15g each fresh parsley (stalks removed) and coriander (stalks kept), roughly chopped
For the plantain
- Heat sunflower oil on high heat. Peel the plantain and cut into cube-like pieces. Fry until golden brown, 5-7 min. Drain in a sieve.
For the mushroom-pepper sauce
- Heat 90ml olive oil in a pan on a medium heat until hot.
- Add the quartered mushrooms to the pan. Try to resist any stirring for the first 5 min. Once you begin to see golden edges and no more liquid, give the mushrooms a quick stir. The mushrooms will begin to turn a dark brown. Take off the heat when golden brown.
- Return the pan to the heat. Heat 90ml olive oil. Add the finely chopped onion, 1 & 1⁄4 tsp salt and fry until translucent. Add the garlic and fry for 2 min before adding the spring onions. Cook until soft.
- Add diced peppers and finely chopped scotch bonnet, stock cubes, chilli powder if using, thyme, ground black pepper and 1 & 3⁄4 salt. Add more oil if needed. Fry until starting to soften but still crunchy, 3 min. Take off the heat. Adjust seasoning.
- In a large bowl, mix the fried plantains and mushrooms together. Add the pepper mixture to the bowl with the roughly chopped coriander and parsley. Stir and serve warm.