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Ram-stuffed Plantains

by on September 26, 2016
 

This year I begged for got some ram as a gift after the Sallah break. Thank you SS. 

So, what did I do with it?

Well, I braised it – in a flavourful mix till it was tender. Then I took it out of the braising liquid, let it cool down before shredding.

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The shredded bits went in a pan – a bit dambun style – where they browned a bit with yaji, cilantro stalks and spring onions. Out of the pan it came and unto a plate to cool.

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What next I hear you ask and why the ‘plenty work’ for Mr. Ram.

Well…plantain. Because I’ve been meaning to do this a while now, inspired by a recipe in a Mount Gay Rum cookbook…but not wanting to use mince because, I dunno *shrugs*. The following photos tell you how. No? Peel  your plantains – I like to use ripe ones and cut half way along the length.

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Make a hole. I used a slim spoon but a chopstick would work well. I found it was a bit tricky – the plantains threatened to open themselves up :(. But…we triumphed in the end.

_DSC0262Holes made, one just stuffed them with the cooked ram mixture…

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And then deep-fried on medium…till the plantains were bronzed, about 10 minutes. I wanted to make sure they were cooked all the way through. Hence. Look at these golden boys…or girls…whichever one takes your fancy.

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And when you cut them in half or on the slant, you’re rewarded with these meaty centres of yum. Spiced, toasted, nutty, delicious.

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I served it up with some Acha Jollof and all was well in the universe.

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Thank you, Lord for this. All hail team plantain.

Peace, love and Dodo xxx