Steps to Prepare Super Quick Homemade Boiled plantain with tomatoes sauce Cooking Basics for Newbies

I wanted the plantain unripe and boiled, but wasn't sure of what to serve it with. Well, for my thinking outside the box to make tomatoes egg sauce minty and very tasty, did I work hard or work LAZY? Enjoy healthy and yummy, all at once! Plantains can be boiled alone or with other ingredients.

Boiled plantain with tomatoes sauce is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Boiled plantain with tomatoes sauce is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook boiled plantain with tomatoes sauce using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Boiled plantain with tomatoes sauce:

1. Prepare 4 pieces ripe plantain
2. Get Salt
3. Take 10 pieces Fresh tomatoes
4. Take 2 Pepper
5. Prepare 1 Onion
6. Prepare 1 Knorr cube
7. Take 1/2 teaspoon Curry

Seared plantains doused in a luscious fire roasted tomato sauce with a couple of nori sheets to evoke a hint of sea flavour. Mashed with bacon and garlic, this plantain dish is served with a quick tomato sauce. Unripe plantains (ripe plantains are sweeter, than unripe plantains, and takes less time to cook, but unripe plantains are also great if you're watching your sugar intake). Water (enough to cover the plantains).

Steps to make Boiled plantain with tomatoes sauce:

1. Wash and cut plantain with the back and boil.
2. Add salt and boil for 12mins.when is done peel the back and put in A plate.
3. Blend tomatoes,Fresh pepper.
4. Put groundnut oil in a frying pan and heat up.
5. Add onion fry a bit and pour in the blended tomatoes.
6. Allow it to fry for 4mins then add Maggi,curry and salt.
7. Add little water and boil for 10mins.
8. Serve with plantain.

Unripe plantains (ripe plantains are sweeter, than unripe plantains, and takes less time to cook, but unripe plantains are also great if you're watching your sugar intake). Water (enough to cover the plantains). Plantains, on the other hand, I can't get enough of. They seem to be missing a key chemical in their aromatic makeup that prevents them from trigger my bananausea, which is a good thing because Colombians eat them by the mocilla-ful. Over the course of this series, they'll show up in multiple forms.

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