If you’re on the hunt for plant-based foodie gift for the holidays, check out Provisions: The Roots of Caribbean Cooking, featuring 150 vegetarian recipes with the flavors of the West Indies.
In Provisions, Michelle and Suzanne Rousseau share dishes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people - particularly the women - for centuries. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today.
Provisions reinvents classic dishes with a modern twist and presents innovative new favorites, like Ackee Tacos with Island Guacamole, Chickpeas with Cilantro and Coconut, Pumpkin Pancakes, Arepas with Black Beans, the Empress Bowl with Coconut Rice and Guyanese Dahl (delicious!!) and my favorite, which is featured below, Roasted Ripe Plantain with African Pepper Compote.
In its pages, you’ll find food inspiration spanning stews, one-pot meals, salads, flavorful pickles, preserves, sauces, desserts and cocktails, plus sections separated by ingredients. It’s a gorgeous book to leaf through and even more fun to cook alongside.
New to cooking with Caribbean flavors? No worries. While branching out into new cuisines can be intimidating, this cookbook makes recreating island dishes easy and accessible. (The fact everything is veg makes it even easier to work through: no hunting for “Which recipes can I actually eat?”).
Check out the book and dig into these plantains, then feel really good about your choices. Enjoy!
Roasted Ripe Plantain with African Pepper Compote
Perfect for a cold winter day – this dish is spicy, but not too hot, and intensely warming inside and out!
Takes about an hour to make
2 whole ripe plantains
1 cup raw shelled peanuts (papery skins still on)
2 medium avocados
juice of 2 limes
½ tsp paprika
½ tsp cinnamon
¼ tsp cayenne pepper
1 tsp sea salt
5 Scotch Bonnet peppers (a mix of red, green and orange), washed and hulled
3 plum tomatoes cut into quarters
2 cloves garlic, peeled and crushed
1 medium onion, peeled and cut into quarters
1 scallion, washed, trimmed and cut into 1” lengths
1 tbsp Dijon mustard
salt and pepper
To make the plantains
Preheat oven to 400 F.
Place plantains, skin still on, on a baking sheet and roast for 35-40 minutes until cooked through. Keep them warm until it’s time to serve them.
While they roast, spread peanuts on a smaller sheet pan and place them in the oven. Remove after 10 minutes and set aside.
Make your compote (see below).
Slice, pit and scoop out avocados into a mixing bowl. Roughly mash and spread on a serving plate and sprinkle on lime juice and spices.
Roughly chop half the peanuts and sprinkle over the avocado.
Slice plantains in half, keeping the skin on, then place on top of your avocado presentation. Top with compote and remaining peanuts. Serve / be very impressed with yourself because man, does this look good.
To make the compote
Place peppers, tomatoes, garlic, onion, scallion and Dijon mustard into a food processor and pulse several times until combined but chunky.
Scrape mixture into a saucepan and cook over medium heat for 3-4 minutes until it thickens. Add salt and pepper to taste. When it resembles salsa, it’s ready.
Disclaimer: I received a perusal copy of Provisions from the publisher to consult while writing this post. I have not and will not receive compensation from any sales or similar. :)