CookEat Recipe
Cabbage and Plantain Sauce with Chilli
Boiled ripe plantain gives body to softened cabbage blended with Scotch bonnet chilli. Thyme, raw garlic and red wine vinegar season this very hot, pourable condiment.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 400 ml of the listed water for blending; the remaining 1000 ml is for the soaking and cooking steps below.
Step 2
Remove damaged cabbage leaves and the hard core; shred the leaves finely. Use raw ripe yellow plantain with black spots; peel and slice 1 cm thick, weighing the peeled flesh. Use fresh Scotch bonnet chillies, remove stems and seeds, then mince. These quantities make a very hot condiment; wear gloves while preparing the chillies. Peel and finely mince garlic. Use ground black pepper; measure before adding.
Step 3
Strip thyme leaves from the woody stems and chop finely before measuring.
Step 4
Cover the plantain slices with 1000 ml of the water; bring to a boil and simmer for 15–20 minutes until easily crushed. Drain well.
Step 5
Soften the shredded cabbage with half the olive oil in a nonstick pan over medium-low heat for 8–10 minutes, stirring, until wilted and tender.
Step 6
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 7
Combine the prepared cabbage, plantain, bonnet chilli, thyme leaves, red wine vinegar, garlic, black pepper in a blender with the remaining half of the olive oil. Add the 400 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 8
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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