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+ servings
overhead view of plantain curry in white bowl on a white towel

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
Cook Time 4 hours 14 minutes
Total Time 4 hours 14 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.
  • 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.


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