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Slow Cooked Duck and Plantain Curry - Sierra Leone Flavours
An easy West African slow cooked duck and plantain curry.
Course Main
Cuisine African
Prep Time 15 minutes minutes
Cook Time 4 hours hours 14 minutes minutes
Total Time 4 hours hours 14 minutes minutes
Servings 4
Calories 380kcal
For the duck:
- 1/2 tsp all spice
- 1/2 tsp ground coriander
- 1 tbsp vegetable oil
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
- 1/2 tsp allspice
- 1/2 tsp white pepper
- 4 cardamom pods split
- 1 jumbo maggi cube crumbled
- 400 ml coconut milk
- 1 plantain peeled and cut into discs
Combine oil and spices, mix in the duck and let marinate for 15 mins.
Heat oil in skillet, 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 skillet and fry for about 5 mins until soft.
Then add in the sweet potato, chilli, garlic, ginger and spices and fry for a few minutes
Transfer everything to 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.
Calories: 380kcal | Carbohydrates: 31g | Protein: 4g | Fat: 29g | Saturated Fat: 20g | Sodium: 277mg | Potassium: 702mg | Fiber: 4g | Sugar: 10g | Vitamin A: 6060IU | Vitamin C: 52.2mg | Calcium: 52mg | Iron: 4.8mg