East African Tigrillo with a Twist

Ingredients

In this East African adaptation of Tigrillo, we replace some of the traditional ingredients with East African spices and flavors. Instead of using green plantains, we use ripe plantains to add a natural sweetness to the dish. The spices used in this variation include cumin, coriander, and turmeric, which are commonly found in East African cuisine. Additionally, the dish is traditionally served with injera or flatbread, which is a staple in East African meals. We alse have the original recipe for Tigrillo, so you can check it out.

• 4 ripe plantains 4 ripe plantains
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Peel the ripe plantains and cut them into chunks.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent.
4. 4.
   Add the diced tomatoes, cumin, coriander, turmeric, salt, and pepper to the skillet. Cook for 2-3 minutes, until the tomatoes soften.
5. 5.
   Add the plantain chunks to the skillet and stir well to coat them with the spices.
6. 6.
   Reduce the heat to low, cover the skillet, and let the plantains cook for about 10-15 minutes, or until they are soft and easily mashed.
7. 7.
   Using a fork or a potato masher, mash the plantains until you achieve a creamy and slightly chunky texture.
8. 8.
   Taste and adjust the seasoning if needed.
9. 9.
   Serve the East African Tigrillo hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Ripe plantains — Make sure to use ripe plantains with yellow or black skin. They should be soft to the touch and have a sweet aroma. Avoid using green or unripe plantains as they will not provide the desired sweetness.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the dish.
• Serve the East African Tigrillo with a side of scrambled eggs or fried eggs for a complete breakfast.
• If you prefer a smoother texture, you can use a blender or food processor to puree the cooked plantains instead of mashing them with a fork.
• Add a squeeze of fresh lemon or lime juice before serving to enhance the flavors.
• Experiment with different garnishes such as sliced avocado or a dollop of yogurt for added creaminess.

Serving advice

Serve the East African Tigrillo hot as a hearty breakfast dish. Accompany it with injera or flatbread to soak up the flavors and enjoy the combination of sweet and savory.

Presentation advice

Present the East African Tigrillo in a shallow bowl, garnished with fresh cilantro. The vibrant colors of the dish will be visually appealing, and the aroma of the spices will entice the senses.