Ingredients
3 tbsp West African pure palm fruit oil (epo pupa*)
1 shallot, chopped
2 stalks parsley, chopped
1 spring onion, chopped
1 piece smoked salmon fillets (Tribal Tastes African Candy*)
1 tbsp Berber’s harissa (Ata Din Din *)
1 tbsp African sauce (Obe Ata Mix*)
¾ cup water
Plantains
2-3 semi-ripe plantains
West African pure palm fruit oil (epo pupa*), for frying
Yoruba salad
3 bunches green leafy vegetables (Tete*), washed, chopped
1 red salad onion
1 tbsp African sauce (Obe Ata Mix*)
Smoked salmon fillets (Tribal Tastes African Candy*), shaved
3 tbsp West African pure palm fruit oil (epo pupa*)
Instructions
To prepare the shitto, heat the palm fruit oil in a frypan over medium heat. Add the shallot, parsley and spring onion, and cook for few minutes. Add the smoked salmon, harrissa and obe ata mix. Add the water. Reduce heat to low and simmer.
To prepare the plantains, heat the palm fruit oil in a frypan. Add the plantains and fry until golden and crispy.
To prepare the Yoruba salad, bring a saucepan of water to the boil. Blanch the vegetables. Drain and set aside to cool. Squeeze out excess water.
Heat the palm fruit oil over low heat. Add the onion, obe ata mix and stir.
Remove from heat. Add blanched vegetables and smoked salmon.
Divide the Yoruba salad among serving bowls. Serve with the shitto and fried plantains.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
