Plantain Stew

The last time I had banana stew was on my visit to Kenya, and that was more than a year ago. I cannot find any word in the English dictionary to express how much I love cooked bananas. Growing up they were one of my favorite dishes. My mom often served it with almost anything. Sometimes with chai in the morning/evening, or with veggies and meat for lunch/dinner, or simply on its own as a snack. Green bananas are not very common in the western world and I have yet to find any store that carries them. Last week after a visit to the local market I found some plantains and decided to use them as a substitute for green bananas. I am here to report that although there is a slight difference in flavor; plantains work as a great substitute. If you’re ever looking for new ways to prepare plantains, I highly recommend my mother’s recipe which I have below. It is an extremely delicious savory dish filled with flavors that will leave you craving for more. Trust me you will thank me later.

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until it becomes translucent.
3. Add the chopped tomato and cook for a few minutes until it softens.
4. Crumble the vegetable bouillon cube into the pot and stir until it’s well incorporated.
5. Add a dash of salt for seasoning.
6. Gently place the sliced plantains into the pot and stir to coat them with the onion and tomato mixture.
7. Pour in the water, making sure the plantains are mostly submerged.
8. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the plantains are tender.
9. Stir occasionally to ensure even cooking and to prevent sticking.
10. Once the plantains are cooked, taste and adjust the seasoning if needed by adding more salt or any other preferred seasonings.
11. Remove the pot from the heat and let the stew sit for a few minutes to allow the flavors to meld.
12. Enjoy with a warm cup of chai!