Instructions
Bring a pot of salted water to boil.
Wash (but dont peel) the plantains well. Cut off and discard the ends. Cut the plantains in two to make them more manageable. Cut a slit on the plantain peels. Place plantains in boiling water and cook for 20 minutes. Remove from water and drain.
Peel plantains and place in a bowl. Pound with a pestle (or mash with a potato masher). Roll into balls and serve.
Sauté the shrimp over high heat in 10g butter until golden brown;
Reduce the heat by adding salt-crushed garlic, chopped parsley, remaining butter.
NOTES
Serve this with Fufu or Lituma, a true delight I promise you.
Bitekuteku
Serves 2-4 Congolese, or 10-12 Foreigners 2 large bunches of young bitekuteku (or spinach if you’re Stateside) 3 cups of green onions, chopped 2 small eggplants, peeled 1 onion, chopped 4 tablespoons oil (traditionally palm) 2 tablespoons baking soda 2 bouillon cubes Pinch of salt Optional ingredients: ground peanuts, fish
Boil the greens in baking soda for 3-4 minutes (This helps it keep its green color.) Drain and rinse (Be sure to rinse off all the baking soda.) Set aside.
Saute onion in oil, then add green onion, eggplant and peppers. Add the greens and stir. (Here is where "rich people" would add fish or ground peanuts)
Add bouillon cubes and salt.
Cook until desired consistency (add a bit of water if necessary, but usually not.)
Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.
