Bole and pepper sauce
History of this recipe
2
Servings
45
Minutes
344
Calories
Ingredients
- 2 plantains
- Oil
- Suya spice
- Seasoning cube
- Dried thyme
- Red bell pepper
- Romano pepper
- Brown onion
- Red onion
- Scotch bonnet pepper
- Salt
Method
- Slice 2 plantains in half, length ways
- Cut some slits on top of the plantains (this is to aid the seasonings getting deep into the plantain)
- Season with ½ tbsp. of suya spice (or all-purpose), along with 1 tsp of oil – massage into the plantains
- Roast plantains for ca. 35 minutes on 200 °C, flip half way through
Preparing the pepper sauce:
- In a food processor, roughly blend the following ingredients:
- 1x red bell pepper
- 1x romano pepper
- ½ brown onion
- 1+ scotch bonnet pepper
- In a pan, add 2 tbsps of vegetable oil, and heat up for 2 minutes on a medium to hot temperature
- Pan fry ¼ of a red onion, sliced, for 2 minutes
- Add in your pepper mix and season with:
- 1 seasoning cube
- ½ tsp. of dried thyme
- Cook down mix on a medium to hot temperature for around 10-15 minutes, until any liquid has dried up
- Add salt to taste