(suitable for vegans)
Enjoy this delicious plantain delicacy which provides good source of fibers.

Preparation time: 15 mins
Cooking time: 50 mins
Serves: 3
Calories: 460 kcal

Shopping List
4 plantains
1 scotch bonnet or chilli
2 red pepper
2 red onions
5 garlic cloves
2 tablespoons GuDee Palm oil
400g chestnut mushrooms, chopped into quarters
1 teaspoon all-purpose seasoning
1 teaspoon Paprika
1 tablespoon Curry seasoning
1 small bunch thyme
4 bay leaves
1 vegetable stock cube
1 sheet of nori
250g spinach

Step by step

1. Cut plantains into approximately 4cm chunks leaving the skin on, add into a pan of boiling water and simmer for 20 minutes until tender and golden.
2. Meanwhile, add peppers, scotch bonnet, 1 red onion and garlic to a food processor and blend into a paste. Set aside for later.
3. Add GuDee palm oil to a large frying pan. Once warm add in mushrooms, all-purpose seasoning, paprika and cook on low heat for 10 minutes until soft. Once cooked remove mushrooms from the pan and set aside in a bowl.
4. Thinly slice the remaining red onion and add to the pan with a further teaspoon of GuDee palm oil and cook on low until the onions have softened.
5. Add the blended peppers, curry seasoning, thyme, bay leaves vegetable stock, crushed nori sheet and 300ml water to the pan of onions. Stir and then let simmer for 10 minutes.
6. Remove the plantains from the boil and peel the skin. Toss the plantain into the pan along with the cooked mushrooms.
7. Slice the spinach into thin strips and into the pan.
8. Stir everything until well combined and simmer for a final 2 minutes.
9. Serve and enjoy.