Easy Way to Make Tasty White Rice and Stew with Fried plaintain

Hey everyone, welcome to our recipe page. Today I will show you how to make a distinctive dish, White Rice and Stew with Fried plaintain. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

White Rice and Stew with Fried plaintain Recipe. Chef Jess is a private chef of Nigerian cuisine, based in Paris. Chef Jess is a private chef of Nigerian cuisine, based in Paris.

You can cook White Rice and Stew with Fried plaintain using 5 ingredients and 2 steps. Here is how you achieve it.

Ingredients of White Rice and Stew with Fried plaintain

1. Take 3 cups of Rice.
2. Make ready 1 of plate of stew.
3. Prepare of Ripe plaintain.
4. Make ready of Vegetables oil.
5. Make ready 1 pinch of salt.

Bring to a boil over high heat.Serve with white rice and fried plantains.Garnish with scallions and parsley, if desired.Remove large pieces of scallion, sprigs of thyme and pimento (if using) Serve Stew Peas hot over steamed white rice with fried plantain.

White Rice and Stew with Fried plaintain instructions

1. Put 2 cups of water in a pot and boil, Wash the rice very well and parboil for 5 minutes, drain in a sieve, boil another water and pour the rice cook till water is dried and rice is tender and soft.
2. Cut your plantain, sprinkle with a pinch of salt and fry till golden brown, then warm your plate of remaining Sunday stew and serve the kids with biscuits as snacks, Hollandia Evaporated milk as drinks,Banana as fruits and water as water😊.

Clean off any drips on the outside of the pan.Without washing the pan, set it over medium heat.Place chicken drumsticks in a large Dutch oven over medium heat.

Stir in onion, bell pepper, garlic and a pinch of salt.Transfer to a plate and season with.Heat the oil for deep-frying in a wok or deep fat-fryer.TO SERVE: Serve the casserole with fried plantain, plus plain boiled white rice, boiled yam or sweet potatoes.The ripe plantain is usually sliced diagonally for a large oval shape, then fried in oil to a golden brown color.