Petit-déjeuner
Yamarita, Fried Plantains, Bread & Egg Sauce
50 minPour 4Nutri-Score C€€
C
50 min
50 minYamarita, Fried Plantains, Bread & Egg Sauce
ce qu’il vous faut
Ingrédients
yam (peeled and cut into thick slices)Fruits et légumes800 g
eggs (beaten)Produits laitiers4 morceaux
flour (for dredging)Épicerie150 g
salt (to taste)Épices5 g
black pepper (ground)Épices2 g
onion (finely chopped)Fruits et légumes1 morceau
tomatoes (chopped)Fruits et légumes2 morceaux- scotch bonnet pepper (blended or finely chopped)Fruits et légumes1 morceau
vegetable oil (for frying)Épicerie500 ml- ripe plantains (peeled and sliced diagonally)Fruits et légumes3 morceaux
bread (sliced, for serving)Boulangerie8 morceaux
par portion
Nutrition
628kcal
- Glucides
- 83 g
- Protéines
- 16 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Casserole
Passoire
Écumoire
pas à pas
Préparation
- Étape 1
Boil the yam
- Peel the yam, cut into thick slices and rinse.
- Boil in salted water until fork tender, then drain.
- Étape 2
Prepare the egg wash and flour coating
- Beat the eggs with salt and black pepper in a bowl.
- Spread the flour on a plate and season with a little salt.
- Étape 3
Coat the yam
- Dip each yam slice in the flour, then in the beaten egg.
- Let the excess egg drip off before frying.
- Étape 4
Fry the yamarita
- Heat the vegetable oil in a pan.
- Fry the coated yam slices until golden and crisp on both sides.
- Drain on paper towels.
- Étape 5
Fry the plantains
- Peel and slice the ripe plantains diagonally.
- Fry in the hot oil until golden brown, then drain.
- Étape 6
Make the egg sauce
- Sauté the chopped onion in a little oil until soft.
- Add the chopped tomatoes and scotch bonnet and cook down until the sauce thickens.
- Pour in the beaten eggs and stir gently until just set, then season with salt.
- Étape 7
Serve
- Plate the yamarita and fried plantains with the egg sauce.
- Serve with slices of bread.