Burundi Workshop

253 co2 286 kcal

Plantains, Beans and Curried potatoes are a yummy trio for this Burundi inspired dish!

Ingredients

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  • Plantains and Beans

  • 2

    plantains, ripe and blackened, chopped vertically

  • 2

    tbsp

    oil

  • 1

    chopped onion

  • 250

    g

    can of red beans, drained

  • 1

    tbsp

    maple syrup

  • 1.25

    tsp

    grated ginger

  • 1

    tbsp

    lemon juice

  • 2

    tbsp

    cayenne pepper

  • Salt to taste

  • Cilantro for garnish

  • Curried Potatoes

  • 400

    g

    potatoes, chopped in blocks

  • 2

    cloves garlic

  • 1

    yellow onion, chopped

  • 4

    tbsp

    curry powder

  • 2

    tbsp

    turmeric powder

  • 1

    tbsp

    garam masala

  • 1

    chopped tomato

  • 50

    ml

    vegetable broth

  • 30

    ml

    coconut milk

  • Crushed ground pepper

  • Salt

  • Cilantro for garnish

Plantains and Beans

  1. Put some oil in a pan, and once hot, start to fry the plantains.
  2. Add some salt on top, and cook each side for 2-3 minutes or until golden brown.
  3. Now set this aside.
  4. To cook the red beans, heat a pan with some oil, and sauté the onions until fragrant for 3-5 minutes.
  5. Add all other ingredients and start cooking for another 5 minutes or until all beans are coated in this mixture.
  6. Serve a bed of beans onto a plate and top it off with the plantains.
  7. Garnish with some cilantro and serve!

Curried Potatoes

  1. Bring some water to a boil in a pot, and once the water bubbles, put the chopped potatoes into the pot and cook till tender, for about 10 minutes.
  2. After drain water out and put potatoes in a bowl.
  3. Heat a pan with some oil, and toss in the chopped garlic, onion, and respective sauces and cook till fragrant for 3-5 minutes.
  4. Now add the potatoes, and coat with the mixture.
  5. Pour in the vegetable broth and coconut milk and let it simmer for 10-15 minutes.
  6. Add the chopped tomatoes, and season with salt and pepper.
  7. Once finished, add garnish with some cilantro, and serve.

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