Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Plantain | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 ripe plantains
- 1 tomato, finely chopped
- quarter of a cucumber, finely chopped
- 3 spring onions, finely chopped
- 1 pinch ground black pepper
Directions
Peel plantains by chopping both ends off and making a slit along the whole length of each plantain skin. Slide your thumb under the slit to loosen and remove the skin.
Cut each plantain in half and then cut each piece lengthwise. (You should have 8 pieces altogether).
Grill on a low heat turning occasionally for about 10 minutes or until cooked. (Plantains are soft inside but not sticky when cooked).
Meanwhile, make the salsa by mixing together the tomato, cucumber and spring onion. Information: Make a fruity salsa by substituting 2 chopped pineapple rings in natural juice for the tomato.
Season with pepper, then serve with the warm plantain. Information: If you like things spicy, add a little finely chopped fresh red chili to the salsa, or use a pinch of chilli powder instead.