3 chopped fresh tomatoes
2 generous tablespoons of tomato paste
1 finely chopped onion
Salt, pepper, ginger, garlic to taste
As always, the measurements are sketchy so eyeball things. Heat the oil in a pan, add onions, ginger, garlic and red pepper, cook until soft, add tomato paste, stir, then fresh tomatoes. The point of all the tomatoes is to give that reddish-orange color to the rice so don’t worry about the abundance of tomatoes. Season the stew with salt, maybe some mixed herbs, then add enough rice (not too much else the color wont take and itll be tasteless), then water to cover. Eyeball all of this, because I’m not dead on my measurements. Cook on medium until the rice is done. If you are not used to cooking please check. I shall accept no responsibility. 🙂
2 plantains or 1 banana
2 tbsp very finely chopped onion or ¾ tbsp onion
1 ½ very finely chopped ginger or ½ tbsp ginger
4-6 tbsp flour or 2 tbsp flour
Red pepper (chili powder or pepper flakes, or both)
Salt to taste
Palm oil or Vegetable oil
Mash plantains/bananas thoroughly, add chopped onions, ginger, pepper, flour and salt. Mix well. Heat the oil in a frying pan. Using a tablespoon drop the mixture into the pan. Brown on both sides and drain on paper towels.
– You should eyeball the flour, I only added measurements for the sake of those people who like to measure every little thing out.
– The bananas don’t really brown, or at least they didn’t with me so don’t “brown” them for too long else they’ll brown you papa
– If you decide to try palm oil and bananas don’t say I didn’t warn you.