½lbunhulled groundnuts zapped in a food processor, with alittleoil and water, sugar and salt to taste. The nuts should be broken not pulverized. Ajar of coarse peanut butter of good quality can be used instead.
½tspchilli powder or more to taste. I love this really hot to pep up the starchy bananas.
1tsp mixture of dhania and jeera powder, a spice mixture frequently used in Asian cooking
Greaseproof paper or, better still, banana leaves
1 small onion
½tsp crushed garlic
Butter a large piece of greaseproof paper or some banana leaves to wrap round the plantains (unpeeled). Don’t pack them in too tight.
Place parcel/parcels on a baking tray.
Bake in the oven at a medium temperature (325°F, 170°C, gas mark 3) for twenty-five minutes.
Open carefully and check; the plantains should be cooked but not mushy.
Meanwhile chop the onion and fry slowly in the oil in a pan.
Add the garlic and tomatoes, and fry on for a couple of minutes.
Add the spices and stir until the tomatoes break down and merge into the mixture.
Then add the peanut butter or groundnut paste and a little hot water, and let it simmer.
Serve a couple of plantains with the sauce poured over – quite a lot so each mouthful is more sauce than plantain.