RECIPE OF THE WEEK: EGGY PLANTAIN PIE – PLANTAINS & EGGS REDEFINED
I have a confession to make friends. I have a love affair going on. Can somebori just scatter holy water on me? Or maybe a bucket of anointing oil is what it will take to break the chains holding me captive to this love affair. I couldn’t resist that yellow skin, that soft pulp and the sweetness that always results when my tongue bites into it’s bright yellow or golden brown pulpy goodness. I know I shouldn’t but I can’t stop myself. This eggy plantain pie is doing me one kind of way!
I’m crazy in love
I’m so crazy in love. So in love, I wrote a song about it. After Jesus, le hubs and the kids, it’s this eggy plantain pie! I guess I’m hooked for life. Oh, na dodo deh scatter my head like this? Whether on its own, with Ndolé, egg stew or sautéed green I eat it with ease. If you give me boiled, baked or fried, every bite is worth the tease. Chai! Our love has grown as I followed the plantain craze on social media making my own signature plantain frittata. and this epic plantain cake. Some people say I should forget about dodo. Hein? Abi you deh craze? No way!
Introducing eggy plantain pie – the other love of my foodie life
That’s why today I am taking my love affair with plantain to another level. Drum roll……tadaaaaaaaaaaaaa, presenting my latest recipe creation; eggy plantain pie. My friend, you’ve never eaten plantain and egg this way EVER. You saw it here first. ? See eh? The sweetness, the gooeyness, the ZEEliciousness of this mélange will blow your mind away-literally!
It’s ‘sweet’ like meat pie but way sweeter. Delicious like fried rice to the 100th level. Oh gosh, what should I say? I can’t even describe how this dish will make you feel. What I know for sure is this: after you taste this combo of the century, you’ll be hooked for life and only deliverance will set you free. Don’t say I didn’t warn you!
How to make this eggy plantain pie
Let me just give it straight to you. The process is simple. Boiled plantains, mash it, make balls and then flatten it. Cut into a large circle using a cup or a bowl, add fried eggs, close and fry. Viola! It’s that simple. Feel free to use your favorite spices to scramble your eggs. But here are some tips though:
SUPA COOKS TIP #1: Do not use overly ripe plantains as this will prove tough to mold into the appropriate shapes.
SUPA COOKS TIP #2: Oil your palms with vegetable oil to avoid plantain sticking.
SUPA COOKS TIP #3: Brush your plantain pie with oil and bake instead of frying if you are watching that waistline.
So my lovelies here’s to your newly-found love. If you give this recipe a try, be sure to Instagram, Facebook or Twit me a photo because as always I love seeing your creations. Keep in mind, I’ve got more SUPA recipes on my YouTube channel. Don’t forget to hit the subscribe button if you haven’t done so already so you never miss a video recipe.
Now let’s cook some ridiculously Zeelicious eggy plantain pie, shall we? xoxo
But first watch the how-to video below
- 4 eggs
- 2 garlic cloves or 1 tsp. garlic powder
- 1 small onion
- 1 tsp. white pepper
- 1 tsp. ground ginger
- 1 tsp. curry powder
- 1 tsp. locust bean/dawadawa (optional)
- 1 red and yellow bell pepper each
- 1 scotch bonnet pepper or 1/2 tsp. Cameroon pepper
- Salt and seasoning to taste
- Oil to fry eggs
- FOR THE PLANTIAN PIE
- 4 – 6 partially ripe plantains
- FOR THE EGGS
- Add oil to a pan. Add onions and fry till transparent.
- Add green beans first, sautee for 2 mins, then add bell pepper and sautee for another minute.
- Add spices to broken eggs and beat well. Then add egg mixture to the pan and scramble. Set aside to cool.
- Steam plantains using a steamer to ensure that your plantain remain hard and not mushy. If you do not have a steamer, boil plantain with very little water, adding water as required until plantains are cooked.
- Mash plantains into a smooth consistency (should be smooth like pounded yam). Allow the mashed plantains to cool. This will give it a firmer and easier-to-work-with consistency.
- Now Oil your hands lightly with some vegetable oil and form small balls just about the size of an medium orange.
- Use your hands to flatten out the plantain ‘dough’ into a round circle. Oil a working surface, prefarable work on patchment paper. Flatten the ‘dough’ properly to about 1cm of thickness .
- Spoon your fried egg on the ‘dough’. Fold it as you would meat pie. Use a fork to press it tight.
- Now either fry or bake till golden brown.
- Enjoy with tea of choice.
- 1. Do not use too much oil to fry your eggs as this will make it difficult for you pie to stick. Make sure to drain excess oil from scramble eggs before filling it in the plantain pie.
Pin this for later:
What do you think about the plantain and egg pie?
Stay tuned for the next recipe