This recipe was easy to make, and the cod paired very well with the greens and plantains. Don't take my word for it, just make it and see!
This recipe is fertility-friendly, pregnancy-friendly, lactation-friendly, and can be adapted to be kid-friendly (use mashed ripe plantains instead).
Ingredients
4 medium green plantains
300g dried cod
1 medium red onion, sliced
3 large tomatoes, diced
5 atarodo (habanero), diced
500g Amaranth leaves, chopped
2 tablespoons of almond oil
1 tablespoon of curry powder
Double stock cube
1 teaspoon of salt
Method
Soften and wash the cod by soaking in boiling water for 10 minutes. Rinse well with cold water.
Boil the plantains with their skins on (just easier to peel the skins off after boiling, thanks for the tip mum!) till done, about 20 minutes. Peel, dice and set aside.
To a wok on medium-high heat, add almond oil. Leave for 30 seconds, then add the tomatoes, pepper, onions, and curry powder. Stir fry for 5 minutes. Add the plantains and cod. Stir for 1 minute.
Add the amaranth leaves, stock cube and salt. Stir to combine. Cook for 3 minutes.
Serve and enjoy
Remember, it's sooo good for you,
Deema.
