Chef's Pili-Pili Corn Beef on Fried Plantain
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Ingredients
- 4 ripe plantains
- Oil for frying
For the filling
- 170g corn beef (tin)
- 1 small green pepper, finely chopped
- 1 small bunch spring onion, chopped
- 1 tbsp Rumba lemon chilli sauce
- 1 tbsp vegetable oil
Method
Heat the oil in a heavy pan, add the corn beef, cook for 2-3 minutes continually stirring. Gradually add the spring onion, green pepper, and Rumba lemon sauce. Continually stirring. Allow to cook for further 5 minutes. Remove and set aside.
Peel and cut the plantains and sliced lengthways. Pan fry the plantain for approximately 4 mins each side, then remove from the pan. Place the plantain on a baking tray. spoon the mixture into the centre of each filling to the top. Bake in the oven for 5-7 minutes on 190˚C/375˚f, mark 5.
*The plantain is a variety of the banana family. it is ready to cook when its skin begins to change from green to yellow and is best cut crosswise into two centimetres discs and fried.
Rumba Lemon Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya