- 1 plantain
- 1.5 cups prawns/shrimp
- 2 cups peas
- 1 red bell pepper
- 1 400g can chopped tomatoes
- 1/2 red onion
- salt to taste
- mixed herbs and spices
- Cut the plantain, without peeling the skin off, into three equal pieces (chop off and discard both ends.).
- Add 1.5 cups of water to a small saucepan and bring to a boil. Add the plantains, and cover with a lid.
- Prep all the ingredients for the stir-fry – chop the onions and peppers, wash the peas and prawns. Season the prawns with a teaspoon of herbs and spices, and some salt to taste.
- Heat a tablespoon of coconut oil in a wok, add the onions and fry them until they start to brown. Now, add the prawns and stir fry until they start to turn pink.
- Add the chopped tomatoes and peppers, leave to simmer for 5-8 minutes.
- Finally add the peas, taste and if any more seasoning is needed, add at this point. Leave to simmer.
- After 12-15 minutes of boiling the plantains, take the pan off the hob, drain the water and leave to cool down a little. Check the sides to see how the insides have cooked, the plantains should be an even yellow colour all through. Slice the skin with a knife, and peel.
- At this point, the stir fry should be ready. Serve the plantain with a generous serving of the stir fry. If you’re cooking for two, boil two plantains, the stir fry is enough for two.
Serve the plantain with a generous serving of the stir fry. If you’re cooking for two, boil two plantains, the stir fry is enough for two.
You can have this for lunch or dinner, I love it post-workout as this is one of the best times to have ‘good’ carbs (e.g. plantain and sweet potato).
Serving size – ideally 2 of the pictured pieces (2/3 of a small plantain or half of a large one).