Garden2dish

• 2 bunches of Kale
• 3 large Roma tomatoes or slicing tomatoes
• ½ of a Red Bell pepper
• ½ of a large sized onion
• 2 garlic cloves
• ¼ teaspoon salt
• ½ of an individually packed cube
• ½ teaspoon of Cameroon pepper, optional, based on taste preferences.
• 1 red scotch bonnet pepper
• 2 whole mackerel fish
• 2 tablespoons cooking oil

Tip: Knorr cubes are tailored to each country, customized to local tastes and preferences. When a recipe mentions Knorr as an ingredient, it refers to the Nigerian-adapted Knorr cubes.

Plantain Ingredients

2 ripe plantains

A pinch of salt

Vegetable Sauce:

Preparation

• Bake the mackerel in the oven for 30 minutes at 350 degrees.
• Remove the fish’s skin and bones, break it into strips, then set it aside.
• Slice the kale thinly and finely.
• Slice the tomatoes, red bell pepper, and onions.

Use a garlic press to crush the garlic.

Directions:

Step 1:

Heat oil in a pot. Add crushed garlic and sauté briefly until caramelized. When it turns light golden brown, add the onions and sauté for one minute.

Step 2:

Add the sliced red bell pepper and sauté for 30 seconds. Next, add the sliced tomatoes, Scotch bonnet pepper, and salt, and sauté for another 30 seconds.

Step 3:

Incorporate the mackerel strips, stir, and fry for 2 minutes.

Step 4:

Add vegetables and stir into the sauce for 1.5 minutes. Use discretion and do not overcook the vegetables. Taste for salt and pepper add if needed. Monitor your heat intensity and switch off the stove when the vegetables are sufficiently mixed with the sauce.

Plantain:

Preparation

Trim both edges of the plantain. Carefully glide your knife from one end to the other, utilizing the sharp, pointed tip. Take care not to slice through the plantain. The goal is to peel away the skin.

Cut the plantain into half-moon shapes, round, cubes, or diagonally from one end to another about ¼ inch thick.

Directions:

Depending on your preference, you can either fry or bake plantains. This recipe is specifically for frying them.

Step 1:

Set the frying pan on the stove and add cooking oil. The pan should be three-quarters full of oil.

Step 2:

Heat the oil for two minutes. Test it with one piece of plantain. If it starts to bubble and fry, your oil is hot enough for the plantain. If not, continue heating for another minute, then add the plantain. Fry in batches according to the size of your pan.

Step 3:

Fry on one side for 1.5 minutes, then flip with a slotted frying spoon to the other side and fry for 1 minute.

Frying plantains is an art; fry until golden brown. If you prefer them darker, flip again on both sides until you have your preferred hue.