Grilled plantains is a popular streed food in many West African countries and so is suya. Yaji is the pepper mix used to prepare suya, grilled meat (of any kind) on skewers, a popular Northern Nigerian street food that has gained popularity across West Africa. This recipe marries the flavor of two street foods in one. The sweetness of ripe plantains is balance by the fiery heat from the yaji spices, coupled with the crunchiness of ground peanuts. It's a true delight to devour.
Note: You can use Ekaterra spices on anything, we just happen to prefer using them on plants.
This recipe is a treat. The sweetness from ripe plantains marries well with the heat from yaji (suya pepper mix) along with the crunch from ground peanuts. A super simple recipe that packs a real punch and a great way to use up ripe plantains.
Author:
Affiong
Ingredients
3 ripe plantains
¼ cup ground peanuts (use panko if allergic to peanuts)
Peel the plantain and and slice each one in half lengthways
Pour the avocado oil and suya spice mix and ground peanuts (or panko if using) into a bowl and whisk together
Lay the plantain slices on a wire baking rack fit inside a rimmed baking sheet., and brunch each one with the suya spice marinade. Flip them over and brush the second side
Place the tray into the oven and bake for 20 - 25 minutes until golden and crispy - flip them over half way through the bake.
Plate and serve with the avocado crema and tomato and onion garnish
Avocado Crema
Prep: Peel and cut the avocado, slice the jalapeño, juice the lime. Add all the avocado, jalapeño, yogurt, lime juice, cilantro and salt to the cup of a blender. Blend until smooth.
Recipe Note
Ripe plantains are best for this recipe as they provide sweetness that balances out the heat from the yaji mix. Ground peanuts are optional. For a peanut free version swap the peanuts with panko.
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