Ndizi Kaanga with Coconut Rice

Ingredients

• 4 ripe plantains 4 ripe plantains
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (240 ml) jasmine rice 1 cup (240 ml) jasmine rice
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• 1 cup (240 ml) water 1 cup (240 ml) water
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 65g, 30g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Peel the plantains and cut them into diagonal slices, about 1/2 inch thick.
2. 2.
   Heat vegetable oil in a frying pan over medium heat.
3. 3.
   Fry the plantain slices in batches until golden brown and crispy, about 3-4 minutes per side. Remove from the pan and drain on paper towels.
4. 4.
   In a separate saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil.
5. 5.
   Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6.
   Fluff the rice with a fork before serving.
7. 7.
   Serve the crispy fried plantains alongside the fragrant coconut rice.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and some black spots. They should be firm but not overly soft for the best texture when frying.

Tips & Tricks

• For extra flavor, sprinkle some cinnamon or nutmeg on the fried plantains.
• If you prefer a sweeter coconut rice, add a tablespoon of sugar to the cooking liquid.
• Serve Ndizi Kaanga with a squeeze of fresh lime juice for a tangy twist.
• If you don't have jasmine rice, you can use basmati rice as a substitute.
• To make the dish spicier, add a pinch of cayenne pepper or chili flakes to the plantains while frying.

Serving advice

Serve Ndizi Kaanga with coconut rice on a large platter, allowing guests to help themselves. Garnish with fresh cilantro or chopped green onions for a pop of color and freshness.

Presentation advice

Arrange the crispy fried plantains in a neat row alongside a mound of coconut rice. The contrasting colors and textures will make the dish visually appealing. Consider serving it on banana leaves for an authentic touch.