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.
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.
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.
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.
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.
And when you cut them in half or on the slant, you’re rewarded with these meaty centres of yum. Spiced, toasted, nutty, delicious.
I served it up with some Acha Jollof and all was well in the universe.
Thank you, Lord for this. All hail team plantain.
Peace, love and Dodo xxx