Senegalese Hot Coconut Plantains

Ingredients:

2 plantains (or 3 green bananas)

90 g fresh coconut, grated

3 tbsp onions, finely sliced

2 green chillies, de-seeded and finely shredded (for the Senegalese version these would be green Scotch Bonnet chillies, but you can substitute any green chilli)

1 tbsp coconut cream

Salt, to taste

1 tsp lime juice

Cooking Instructions:

With a sharp knife peel the plantains and slice into rings. Place in a pan of lightly-salted, boiling, water and cook until soft (about 40 minutes). Drain and mash then add the coconut, onions, chillies and coconut cream. Mash to combine thoroughly then season to taste, add the lime juice and serve.

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