Enjoy this staple snack with a twist- a mix of unripe and ripe plantain dipped in a spicy and sweet sauce to die for. We draw inspiration from the popular nachos and salsa and have crowned this one to definitely try!
3 pcs unripe plantain
2 pcs ripe plantain
5 pcs tomatoes
2 pcs tatase
1 pc onion
4 pcs rodo
1 teaspoon salt
2 pinches black pepper
2 pcs bouillon cubes
2 cups vegetable oil
1 pc garlic
2 pinches curry
Pour the oil into a deep fryer. Turn the heat up to high for about 5 mins.
Peel unripe plantain and slice to thin long strips. Sprinkle some salt to taste and drop a few into the in hot oil at a time to avoid the pieces sticking together.
Repeat until all have been fried. Set aside and allow to cool.
Dice ripe plantain and fry using the same oil. Cook until slightly brown. Set aside.
To start off your sauce chop the tomato, onions, garlic, tatase and rodo.
Take out 3 tablespoons of oil from deep fryer and put in a fry pan. Heat for about 1 min and add in your chopped tomato, onions, garlic, tatase, rodo and a little water. Allow to cook for about 8 mins or until soft. Add in the fried ripe plantain.
Crush stock cube, add curry (optional), black pepper and remaining salt to taste and let it simmer for about 4 mins.
Serve the Ikpekere with pepper sauce on the side.
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