Plantain Goodness With OunjeAladun: PrawnDodo

A few days ago, my Gizdodo  was featured on a blog and it really cheered me up. Thing was I had been ill, drifting in and out of sleep from being heavily medicated with flu pills and antibiotics,  I had initially thought it was malaria and so I self medicated (don’t be like me).

That blog post reminded me a lot of a part of my life that I had not paid attention to at all this year. Cooking!

Not just cooking, because of course I have cooked food this year, but being a mad scientist in my kitchen.  Using my cooking as a therapeutic outlet and chronicling it.

Not quite sure how I would fit this back into my life right now, but I’m sure I won’t let myself go too much to the extent that I’d neglect the things I love.
I love seafood as some people would know and this here is Prawn Dodo made using Gizdodo recipe.  You should try it out.

Recipe

•    500g Fresh Prawns

•    3 Ripe Plantains

•    1 Large Onion

•    4 Tomatoes

•    Jalapeño peppers ( Bawa / Sombo / long tatashe ) As many as you want depending on how much heat you can handle. I used more than 10 pieces

•    3 medium sweet bell peppers  (i used yellow, red, green)

•    Scotch Bonnet  (Ata rodo) as many as you want

•    1 cup beef Stock

•    2 Bouillon Cubes (knorr beef cubes in this instance)

•    Salt to taste

•    Vegetable oil ( to fry )/ Or Air fry

•    1/4 Coconut oil

Procedure

–    Dice up your plantains and fry till golden brown and set aside.

–     Coarsely blend your tomatoes, onion and peppers. You can use as little or as much of any of these ingredients. What we want to get is at least 1 1/2 cups of the coarsely blended pepper.

–  Chop you bell peppers.

–    In a pot or wok add coconut oil, blended pepper, add 1 cup of beef Stock,  taste for seasoning, if necessary season a little more. Cook with lid off till the water is reduced completely, turn the heat down a notch and allow the pepper simmer, then add chopped bell peppers and prawns.

–     Turn the heat down completely and  cover the pot/wok  for 2 minutes to allow the prawns cook, take off the lid and cook for an additional  5 minutes, then stir it in well and add the fried plantain and stir in using a wooden or plastic spoon/ladle  so as not to mash up the plantain.

–     Stir in well and turn off the heat. Serve warm

Our guest writer, Omolabake Bode - Matthew is unscripted , a lawyer turned virgin cocktail and fruit juice expert and she'd charge you to see her skills. To relax, she cooks, she loves to play with food, that she can share with you for free.

You can find her sharing her food therapies:

Blog: ounjealadun.com.

Instagram: @ounjealadun

Facebook: www.facebook.com/ounjealadun

Ounjealadun is #DodoGangEndorsed