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2 lg Plantains, green
575 ml Water
2 md Tomatoes, peeled and chopped.
Chilli powder, to taste.
100 g Onions, peeled and chopped.
1/2 Stock cube, vegetable, optional.
1 tb Oil, palm
Salt, to taste.
Cashew nuts, roasted, to garnish.
Peel and cut each plantain into 6 rounds. Put into a saucepan with
water and boil for 10 minutes. Add the tomatoes, chilli pepper and
onion and cook for another 10 minutes.
Crumble in the vegetable stock cube and add the palm oil. Cover the
saucepan and let it simmer for at least 5 minutes, before stirring
the oil into the food. Let it cook for another 10 minutes and season
to taste. Sprinkle with roasted cashew nuts to serve.
NB: It should be cooked on medium heat and the salt should only be
put in when the plaintains are cooked.
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