I have been at it with the plantain recipes again. Blame another successful Brixton market shopping trip. So folks, meet my West African inspired slow cooked duck, sweet potato and plantain curry.
This curry has all my favourite things in one big melting pot. Seriously, think spice hit from the ginger, cardamom and curry, rich flavour from the duck and coconut milk and Sierra Leonean sweetness from the sweet potato and plantain. And after only a little bit of work at the start, you simply throw everything into the Multicooker Redmond, set it to slow cook and 4 hrs later you plate yourself a fragrant bowl of curry. Excuse me whilst I run off to have another spoonful.
Now a word or two about this scrummy duck, sweet potato and plantain curry.
1. Brown the meat and fry the onions before cooking. Although this step is not necessary it really does lock in that extra bit of flavour and makes all the difference.
2. Make it the day before you want to eat it and let the flavours meld overnight. It tastes sooooooooooooo much better the next day.
And I would not be me if I don’t give you some Multicooker Redmond love. Seriously, I have not packed it away for the last month. I have made our breakfast porridge in it, cooked rice to go with this delicious curry, made popcorn for the mini chefs and slow cooked this spiced pear juice in it. Do pop over to their website to find out more and if you are thinking of getting a slow cooker, then you really ought to consider getting a Multicooker instead as you get so many more functions.
Sierra Leone flavours – is the spot on my blog where I share both traditional Sierra Leonean recipes and West African fusion recipes.
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- For the duck:
- ½ tsp all spice
- ½ tsp ground coriander
- 1 tbsp vegetable oil
- 250g (8.8oz) duck steak cut into chunks
- For the curry:
- 1 tbsp vegetable oil
- 1 onion finely chopped
- 1 red (bell) pepper deseeded and chopped
- 1 large sweet potato chopped into 1.5cm cubes
- Chopped scotch bonnet chilli to taste
- 2 garlic cloves minced
- 2 tsp minced ginger
- 1 tbsp curry powder
- 1 tsp ground coriander
- ½ tsp allspice
- ½ tsp white pepper
- 4 cardamom pods split
- 1 jumbo maggi cube crumbled
- 400ml coconut milk
- 125ml (0.5 cup) hot water
- 1 plantain peeled and cut into discs
- Combine oil and spices, mix in the duck and let marinate for 15 mins.
- Switch the Multicooker Redmond on, add the oil to the bowl, select the fry function and set it for 15 min.
- When the oil is hot, brown the meat on all sides over medium heat, remove and set aside.
- Add the onions and peppers to the Multicooker bowl and fry for about 5 mins until soft.
- Then add in the sweet potato, chilli, garlic, ginger and spices and fry until the programme finishes.
- Cancel the keep warm function, select the slow cooker function and set the timer for four hours.
- Add the meat to the mix along with the maggi cube, coconut milk and water, mix well, cover and cook for 4 hrs.
- Add in the plantain after 2hrs and cook until the programme finishes, adjust seasoning before serving with some rice or keep for a day before serving.