Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, plantain with tomato mushroom sauce. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Plantain with tomato mushroom sauce is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Plantain with tomato mushroom sauce is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have plantain with tomato mushroom sauce using 7 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Plantain with tomato mushroom sauce:
- Take Plantain
- Prepare Salt
- Prepare Tomato
- Prepare Onion
- Make ready Vegetable oil
- Make ready Boiled Mushroom
- Make ready cubes Seasoning
Green plantains are frequently used as a main ingredient in African dishes. This recipe combines the sweet starchiness of the vegetable pairs well with the indulgent tomato gravy. The sauce is seasoned using the African spice berbere, which can be found in African grocery stores or online. Plantains are a staple food in many parts of the world and are prepared in countless ways.
Instructions to make Plantain with tomato mushroom sauce:
- Cut and boil the plantain.
- Slice tomatoes and onion.fry in vegetable oil add the mushroom,salt,ginger,garlic,salt, after sometime seasoning cubes.
The sauce is seasoned using the African spice berbere, which can be found in African grocery stores or online. Plantains are a staple food in many parts of the world and are prepared in countless ways. Allow the plantain slices to cook, jostling them occasionally with the tongs to prevent them from sticking to the pan. When the bottom edge of a slice turns dark brown, carefully flip it to continue cooking. For the Tomato-Yogurt Sauce, place tomatoes and cinnamon sticks in small saucepan.
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