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A delicious plant-based version of a traditional Nigerian dish


  • 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

  1. 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

  1. Heat 90ml olive oil in a pan on a medium heat until hot.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe provided by

Halima Aro, chef
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Due to legal, linguistic and social barriers, finding work can be extremely difficult for many migrants. Being unable to provide for themselves and their families has significant negative effects on self-esteem and mental health.

Migrateful’s mission is to empower and celebrate refugees and vulnerable migrants on their journey to integration, by supporting them to run their own cookery classes.

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