READ: Step-by-Step instructions to make Roasted Plantain with African Pepper Compote

Ministry of Agriculture of Nevis shared the step-by-step instructions for making the Roasted Plantain with African Pepper Compote.

READ: Step-by-Step instructions to make Roasted Plantain with African Pepper Compote
READ: Step-by-Step instructions to make Roasted Plantain with African Pepper Compote

Nevis: Ministry of Agriculture of Nevis shared the step-by-step instructions for making the Roasted Plantain with African Pepper Compote. By sharing the recipe, Agriculture Ministry said, “Remember,” Buy local! Eat local. Be creative with your Diet.”

READ HERE: Step-by-Step Instructions for Making the Roasted Plantain with African Pepper Compote

Step 1

Make the African pepper compote: In the bowl of a food processor fitted with the steel chopping blade, add the chiles, tomatoes, garlic, onion, scallion, and mustard. Pulse several times until the mixture is well combined but chunky. 

Transfer to a small saucepan and cook over medium heat, stirring frequently, until the mixture has the consistency of a thick, chunky salsa, 3–4 minutes. Season with salt and pepper. If using immediately, set the compote aside at room temperature. Otherwise, transfer to an airtight container and refrigerate for up to 1 week.

Step 2

Roast the plantains: Place two racks, spaced evenly apart, in the centre of the oven and preheat to 400°F.

Step 3

Place the plantains, with the peels still on, on a baking sheet. Roast until the plantains are very tender when poked with a fork and their juices begin to seep from their peels, 35–40 minutes. (Alternatively, you can cook the plantains on a medium-hot grill.) Keep warm until ready to serve.

Step 4

Meanwhile, spread the peanuts on a second baking sheet. Roast, stirring occasionally, until fragrant and evenly toasted, about 10 minutes. Keep warm until ready to serve.

Step 5

Slice the avocados in half, remove the pits, and scoop the flesh out of the skins. Roughly mash the flesh and arrange it on a large plate. Squeeze the lime wedges over the avocado and dust with paprika, cinnamon (if using), cayenne, and salt. Coarsely chop half of the peanuts and sprinkle over the avocado. Slice the plantains (keep the peels on) in half and add to the platter. Drizzle the plantains with the compote. Top with the remaining peanuts and serve warm.