CookEat Recipe
Plantain and Cabbage Coconut Sauce
Scotch bonnet peppers make this a very hot chilli sauce, even with coconut milk and yogurt. Cooked ripe plantain is blended with raw cabbage, tomato and red wine vinegar to give it body and a fresh tang.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 250 ml of the listed water for blending; the remaining 1000 ml is for the soaking and cooking steps below.
Step 2
Use raw ripe yellow plantain with black spots; peel and slice 1 cm thick, weighing the peeled flesh. Remove damaged cabbage leaves and the hard core; shred the leaves finely. Use fresh Scotch bonnet chillies, remove stems and seeds, then mince. These quantities make a very hot condiment; wear gloves while preparing the chillies. Core the tomatoes and chop roughly.
Step 3
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 4
Warm the drained plantain in a nonstick pan with half the olive oil over low heat for 2 minutes, stirring.
Step 5
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 6
Combine the prepared plantain, cabbage, bonnet chilli, coconut milk, red wine vinegar, tomato, natural yoghurt in a blender with the remaining half of the olive oil. Add the 250 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 7
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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