Anguillan Kikomando Delight

Ingredients

In this adaptation, the traditional Ugandan Kikomando is transformed into an Anguillan delight by incorporating saltfish and plantains, which are staple ingredients in Caribbean cuisine. The original dish typically consists of chapati (a type of flatbread) and beans, while the Anguillan version replaces the chapati with ripe plantains and adds saltfish for a Caribbean twist. The flavors and textures are enhanced with Caribbean spices and the cooking technique is modified to create a vibrant stir-fry. We alse have the original recipe for Kikomando, so you can check it out.

• 250g (8.8 oz) saltfish, soaked and flaked 250g (8.8 oz) saltfish, soaked and flaked
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon thyme leaves 1 teaspoon thyme leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 30g, 12g
• Protein: 24g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large skillet over medium heat.
2. 2.
   Add the sliced onions and bell peppers to the skillet and sauté until they become tender.
3. 3.
   Stir in the minced garlic, thyme leaves, paprika, and black pepper. Cook for an additional minute.
4. 4.
   Add the flaked saltfish to the skillet and cook for 5 minutes, stirring occasionally.
5. 5.
   Gently add the sliced plantains to the skillet and cook until they turn golden brown and tender, approximately 8-10 minutes.
6. 6.
   Remove from heat and garnish with fresh cilantro.
7. 7.
   Serve hot and enjoy the Anguillan Kikomando Delight!

Treat your ingredients with care...

• Saltfish — Soak the saltfish in water overnight to remove excess saltiness. Rinse it thoroughly before using in the recipe to ensure a balanced flavor.

Tips & Tricks

• If you prefer a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the stir-fry.
• For a more substantial meal, serve the Anguillan Kikomando Delight with a side of rice or quinoa.
• Adjust the seasoning according to your taste preferences. Feel free to add more herbs and spices for extra flavor.

Serving advice

Serve the Anguillan Kikomando Delight as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed as a filling breakfast or brunch option.

Presentation advice

Arrange the stir-fry on a platter, ensuring the vibrant colors of the bell peppers and plantains are showcased. Garnish with fresh cilantro for a pop of green and a touch of freshness.