Easiest Way to Make Perfect Oven roasted plantain and pepper sauce

Oven roasted plantain and pepper sauce. Oven roasted plantain-tilapia fish and pepper sauce! Fresh Tilapia Fish Plantain Scotch bonnet pepper Red bell pepper Green bell pepper Yellow bell pepper Onions Garlic powder Ginger powder Curry powder White pepper powder Maggi Salt Vegetable oil Spring onions. Oven roasted plantain-tilapia fish and pepper sauce!

Or make a spicy-hot version with a sprinkling of cumin, cayenne pepper, and garlic powder. Roasted Plantain is a favorite street food in Nigeria. Do you know that you too can prepare this meal in your own kitchen? You can cook Oven roasted plantain and pepper sauce using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Oven roasted plantain and pepper sauce

1. It's 4 pieces of unripe plantain.
2. It's 12 pieces of Scotch bonnet pepper.
3. It's 1 of bulb of onion.
4. You need Half of cup of palm oil.
5. You need 1 tablespoon of grounded crayfish.
6. You need Half of stock cube and salt to taste.

Note: When using an oven, place the peeled plantains on the grill rack and place the rack as close to the grill as possible. I am lovin' that bright red…pretty and. A wide variety of roasted pepper sauce options are available to you, such as form, primary ingredient, and certification. Need Roasted Red Peppers for a recipe?

Oven roasted plantain and pepper sauce instructions

1. Peel your plantain then make some knives cuts on it, next rub with salt and bake in a preheated oven for about forty to fifty minutes..
2. Step 11: roughly blend your onion and pepper then set aside..
3. Next heat your oil in a sauce pan for few minutes, you don't need to bleach just a little heating. At this point, some slices of onion then saute.
4. After that, add the blended pepper and onion and continue frying, add the crayfish and stock cube then salt and fry till dry.
5. Lastly, taste and adjust then heat up your heat..
6. Serve with the roasted plantain.

Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need Remove the stem from each pepper and cut them in quarters. The best time for me to prepare Pepper Soup is usually during Summer as I tend to struggle with Hay fever every now and then. A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. I made half a recipe and roasted the red pepper over the fire on the stove instead of the oven.