Paleo Nigerian Breakfast Hash: Spicy Plantain and Jollof Rice Skillet

Allergens

None

Ingredients

• 4 ripe plantains
• 2 cups cooked jollof rice (see recipe: [Paleo Nigerian Jollof Rice])
• 1/4 cup coconut oil, divided
• 1 medium onion, finely chopped
• 1 medium bell pepper, finely chopped
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper, or to taste
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Peel the plantains and cut them into 1 inch thick slices. In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Add the plantain slices and cook until they are golden brown on both sides, about 5 minutes per side. Remove from the skillet and set aside.
2. In the same skillet, add another tablespoon of coconut oil, along with the chopped onion and bell pepper. Sauté until softened, about 3 4 minutes.
3. Add the cherry tomatoes to the skillet and cook for an additional 2 minutes, stirring frequently.
4. Stir in the ground ginger, cumin, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Cook for 1 minute, or until the spices are fragrant.
5. Gently fold in the cooked jollof rice, breaking up any large clumps with a spatula. Cook for 3 4 minutes, or until the rice is heated through and has absorbed the flavors of the spices.
6. Add the cooked plantains to the skillet, nestling them into the rice mixture. Gently warm the plantains for 2 3 minutes, ensuring they are evenly coated with the spices and sauce.
7. Remove from heat and allow to rest for 1 minute before serving. Garnish with fresh parsley.

Chef’s Insight

Use ripe but firm plantains for best results; they should give slightly when pressed.

Notes

Make sure to use ripe but firm plantains for optimal texture and flavor.