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Saltfish and Plantain Canapés

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  • Total: 60min
  • Portions: 10.00
  • Difficulty: Easy

Ingredients

  • 1 Tablespoon Vegetable Oil
  • 2 Tablespoons Onion , diced
  • 1 Stem Chive , finely chopped
  • 0.25 Pound Saltfish , boiled, deboned and flaked
  • 1 Pack Maggi Coconut Milk Powder Mix 50G Pouch , dissolved in ½ cup water
  • 1 Teaspoon Paprika
  • 2 Tablespoons Sweet Peppers , diced
  • 1 Teaspoon Dried Basil
  • 1/4 Cup Tomatoes , deseeded and diced
  • 1 Pound Green Plantains , for canapes, cut diagonally into ½ inch slices
  • 2 Cubes Maggi Vegetable Flavoured Seasoning Cubes 4G (Box Of 25) , for canapes, dissolved 2 cups water

Instructions

    1. Heat oil into skillet (frying pan) and sauté onion and chive / escallion over medium heat for one minute. Add salt fish and stir for another minute, then add coconut milk mixture and continue stirring until sauce begins to thicken.

    2. Reduce heat to low and add saltfish, Coconut Milk, paprika and basil. Cook for 3-5 minutes or until mixture thickens.

    3. Then, add sweet pepper and tomato. Allow to simmer for three minutes, remove from heat.

    4. Boil plantain for 5 minutes in Vegetable Broth. Strain and dry on paper towels.

    5. Press each piece of precooked plantain flat using a bottle or rolling pin.

    6. Heat oil in a frying pan over medium heat, and fry pressed plantain pieces until golden brown. Drain on paper towels.

    7. Place fried plantain pieces on a platter and top each piece with a teaspoon of the saltfish filling and serve hot.

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