Fried Plantain with Spicy Tomato Chutney (Ugali n'Isosiyete ye Tomato)
Ugali n'Isosiyete ye Tomato (Fried Plantain with Spicy Tomato Chutney) is a popular dish in Rwandan cuisine, known for its delicious combination of flavors and textures. This recipe brings together the sweetness of fried plantains with the spicy kick of tomato chutney, creating a mouthwatering dish that is perfect for any occasion.
Ingredients
- 4 ripe plantains, peeled and sliced
- 1 cup vegetable oil
- 2 large tomatoes, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red chili pepper, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt to taste
Instructions
- In a large skillet, heat the vegetable oil over medium heat.
- Add the sliced plantains to the skillet and fry until golden brown on both sides. Remove from the skillet and drain on paper towels.
- In a separate saucepan, heat a little oil and sauté the onions, garlic, and chili pepper until fragrant.
- Add the diced tomatoes, ground cumin, ground coriander, and salt to the saucepan. Cook for 10-15 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens to a chutney-like consistency.
- Serve the fried plantains with the spicy tomato chutney on the side.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Protein
- 3g
- Fat
- 8g
Supplies
Large skillet Saucepan Sharp knife Cutting board Wooden spoon
Tools
Paper towels
Serving suggestions
Serving suggestions: Ugali n'Isosiyete ye Tomato is best served hot, alongside a fresh green salad or steamed vegetables.
Tips & tricks
Tips: Make sure the plantains are ripe but not overly soft for the best texture when frying.
Cost
$10