Lentils x Plantains by @niangcook

1h20

4 servings

🍖

700 g

Veal

🫘

300 g

Lentils

🍌

2 count

Plantain

🧂

5 ml

Salt

⚫

2 g

White pepper

🫙

2.5 g

Turmeric

🌶️

2.3 g

Paprika

🫙

2.1 g

Cumin

🧂

2 g

Pebe spice blend

🧅

1 count

Onion

🧄

3 count

Garlic

🫑

1

Hot pepper

🫑

1

Sweet pepper

🧅

1 stalk

Spring onion

💧

700 ml

Water

🌻

30 ml

Sunflower oil

  1. Peel
    • plantains

    Peel and slice the 2 plantains into thick rounds.

  2. Peel
    • onion
    • garlic cloves
    • hot chili pepper

    Peel and finely chop the 1 onion, 3 garlic cloves, 1 hot chili pepper, 1 sweet chili pepper, and 1 spring onion.

  3. Heat
    • sunflower oil

    Heat 2 tablespoons of sunflower oil in a large pot over medium-high heat.

  4. Brown
    • veal rib meat
    • sunflower oil

    Brown the 700 g veal rib meat in the hot oil for 6 to 8 minutes.

  5. Add
    • onion
    • garlic cloves
    • hot chili pepper

    Add the chopped onion, garlic cloves, hot chili pepper, sweet chili pepper, and spring onion to the pot.

  6. Sauté
    • veal rib meat
    • onion
    • garlic cloves

    Sauté the aromatics with the veal for 3 minutes, stirring often.

  7. Season
    • salt

    Season the mixture with 1 teaspoon each of salt, white pepper, ground turmeric, paprika, ground cumin, and pébé.

  8. Pour
    • water

    Pour 700 ml water into the pot and bring it to a boil.

  9. Simmer
    • veal rib meat
    • water
    • Veal

    Cover the pot and simmer the veal for 45 minutes over low heat.

  10. Add
    • cooked lentils
    • plantains

    Add the 300 g cooked lentils and sliced plantains to the pot.

  11. Simmer
    • cooked lentils
    • plantains
    • veal rib meat

    Cover and simmer for 15 to 20 minutes, until the plantains are tender and the sauce has thickened.

  12. Serve
    • salt

    Taste the stew and adjust the salt if needed before serving hot.

Lentils x Plantains by @niangcook

1h20

4 servings

🍖

700 g

Veal

🫘

300 g

Lentils

🍌

2 count

Plantain

🧂

5 ml

Salt

⚫

2 g

White pepper

🫙

2.5 g

Turmeric

🌶️

2.3 g

Paprika

🫙

2.1 g

Cumin

🧂

2 g

Pebe spice blend

🧅

1 count

Onion

🧄

3 count

Garlic

🫑

1

Hot pepper

🫑

1

Sweet pepper

🧅

1 stalk

Spring onion

💧

700 ml

Water

🌻

30 ml

Sunflower oil

Preparation Steps

  1. Step 1/12

    Peel and slice the 2 plantains into thick rounds.

    🍌plantains
    🔪chef's knife
    🪵cutting board
    🔪vegetable peeler

  2. Step 2/12

    Peel and finely chop the 1 onion, 3 garlic cloves, 1 hot chili pepper, 1 sweet chili pepper, and 1 spring onion.

    🧅onion
    🧄garlic cloves
    ⚫hot chili pepper
    ⚫sweet chili pepper
    🧅spring onion
    🔪chef's knife
    🪵cutting board

  3. Step 3/12

    Heat 2 tablespoons of sunflower oil in a large pot over medium-high heat.

    🌻sunflower oil
    🥄wooden spoon

  4. Step 4/12

    Brown the 700 g veal rib meat in the hot oil for 6 to 8 minutes.

    🍖veal rib meat
    🌻sunflower oil
    🥄wooden spoon

  5. Step 5/12

    Add the chopped onion, garlic cloves, hot chili pepper, sweet chili pepper, and spring onion to the pot.

    🧅onion
    🧄garlic cloves
    ⚫hot chili pepper
    ⚫sweet chili pepper
    🧅spring onion
    🥄wooden spoon

  6. Step 6/12

    Sauté the aromatics with the veal for 3 minutes, stirring often.

    🍖veal rib meat
    🧅onion
    🧄garlic cloves
    ⚫hot chili pepper
    ⚫sweet chili pepper
    🧅spring onion
    🥄wooden spoon

  7. Step 7/12

    Season the mixture with 1 teaspoon each of salt, white pepper, ground turmeric, paprika, ground cumin, and pébé.

    🧂salt
    ⚫white pepper
    🫙ground turmeric
    🌶️paprika
    🫙ground cumin
    🧂pébé
    🥄measuring spoon
    🥄wooden spoon

  8. Step 8/12

    Pour 700 ml water into the pot and bring it to a boil.

    💧water
    🥛measuring jug
    🥄wooden spoon

  9. Step 9/12

    Cover the pot and simmer the veal for 45 minutes over low heat.

    🍖veal rib meat
    💧water

  10. Step 10/12

    Add the 300 g cooked lentils and sliced plantains to the pot.

    🫘cooked lentils
    🍌plantains
    🥄wooden spoon

  11. Step 11/12

    Cover and simmer for 15 to 20 minutes, until the plantains are tender and the sauce has thickened.

    🫘cooked lentils
    🍌plantains
    🍖veal rib meat

  12. Step 12/12

    Taste the stew and adjust the salt if needed before serving hot.

    🧂salt
    🥄wooden spoon

Composition

Ingredients

Types

Fruit, Starchy vegetables, Spices, Vegetables, Herbs, Liquids, Oils

Ingredients

Veal, Lentils, Plantain, Salt, White pepper, Turmeric, Paprika, Cumin, Pebe spice blend, Onion, Garlic, Hot pepper, Sweet pepper, Spring onion, Water, Sunflower oil

Notes

Veal (rib cut base), Lentils (pre-cooked or cooked), Salt (part of spice mix), White pepper (part of spice mix), Turmeric (part of spice mix), Paprika (part of spice mix), Cumin (part of spice mix), Pebe spice blend (part of spice mix, pebe), Sunflower oil (amount not given)

Allergens

to inform

Dietetics

Dietary regimen

High-protein

Calories

710 kcal

Macro nutrients

Protein: 45g, Carbohydrates: 77g, Dietary fiber: 14g, Fat: 24g, Saturated fat: 7g

Nutritional Information

Minerals

Iron: 7.2mg, Potassium: 1250mg, Magnesium: 95mg, Zinc: 8.1mg

Vitamins

Vitamin A: 85µg, Vitamin C: 48mg, Vitamin B12: 2.1µg, Folate: 155µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, vegetable peeler, measuring spoon, measuring jug, colander

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

African

Geographic

Ivory Coast, West Africa

Various

Aspect

Texture

Tender, Creamy, Hearty, Soft, Juicy

Flavors

Savory, Earthy, Spicy, Smoky, Sweet, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Freeze in individual portions,Thaw overnight in the refrigerator)