This African classic is a simple and fresh lunch that fills you up!
Posts Tagged With: africa
Getting the cashew out of it’s skin is very difficult!
Roasted cashews are my FAVORITE!
This clip is the roasting process.
The oils in the skin are very flammable.
10 spagettini nests
1/4 cup sugar
3 Tbsp oil
1/8 tsp ground cardamom
Boil spagettini nests for 8 minutes.
After about 2 minutes of boiling start “unwind” nests. Use a fork to stir and separate nests, to make sure there isn’t any small clumps of pasta.
Drain and return pot to the burner. Add oil, sugar and cardamom. Turn down heat to low.
Add drained pasta.
Mix together and cover on low for 10 minutes.
Give thanks let’s eat!
3 Ripe Plantain Banana
2 cups water
1 1/2 cups Coconut milk
1/8 tsp (2 pinches) ground cardamom
The blacker the Plantain the better! The softer they are the more sweet they are. BUT yellow, like this one, works too(it just has to boil longer to get soft and more sugar to sweeten the recipe).
Peel plantains.Make sure to scrape the banana, to remove stringy banana bits.
Or alternatively cut into the skin and outer flesh of the plantain.
Cut Plantain in half and then half again. Cut plantain length wise to expose seeds.
Remove seeds and core (It is hard and unpleasant in the sauce)
Boil in 2 cups of water for 10 minutes.
Add coconut milk, sugar and cardamom.
Reduce heat and let simmer for 15 minutes.
Or until you have a creamy consistency.
Serve with Coconut Rice or Chapati or on its own.
3 adult sides