Ash plantain is one variation of bananas but it has to be cooked to be eaten. Ash plantain has many health benefits and that includes regulating the digestive system, a great source of potassium and magnesium, Boost the immune system are few of them. A cup full of ash plantain intake contains 3.5 grams of fiber. This is one of the main ingredients that you definitely need to add to your daily meals.
The below recipe has ways that we can store the fried ash plantains and how we can easily re-use it in ways that we can add to our daily meals. Most of us have our friends, families living in other countries. This is a perfect food that we can send to them so they can store it for longer periods and add on to their meals.
Now let’s see how we can make ash plantain sambol in the recipe mentioned below.
- Raw Ash Plantain 500g
- Red Onion 100g
- Green Chillies 5g
- 1/2 a Lemon
- Coconut Oil 500ml (For Deep Frying)
- Crushed Dried Fish (Sinhala term – Umbalakada) for better taste
- Turmeric – 1/4 or 1/3 tsp
- Salt 1-1 1/2 tsp
Peel the ash plantains and cut them into small pieces, add turmeric and mix them until the mixture is well combined with pieces of Ash Plantains. Adding turmeric in this stage will help us keep the original color of the ash plantains and not have any color fades.
Deep fry the chopped (Square Shaped) ash plantains and once it becomes slightly tender, add salt into the mixture and let it fry until slightly golden in color. (Final batch of Ash Plantains will be crisper). You can add salt water when frying the ash plantain pieces because it will help keep the moisture and not let it overcook.
Cut the onions and Green Chillies into small pieces and add the lemon juice along with some dried fish (Sinhala term – Umbalakada) . Keep the fried Ash Plantains without mixing it to the onion mixture until it’s ready to serve. Adding lemon juice will boost the flavor of the sambol and it will be your favorite quick dishes of all times.
Note – store it in an airtight container to preserve.