BN Cuisine with Chef Alex: Sweet Potato and Plantain Frittata

I arrived in Lagos a few days ago and I’ve felt very welcome, thanks for all the support and kindness. Eko o ni baje! (with phoné ☺)

I’ve been itching to cook with authentic Nigerian ingredients and flavours, and so I haven’t rested much since my arrival. I opened up my fridge this morning and found a big bowl of egg whites from yesterday’s baking extravaganza, and a light bulb clicked on in my head – make a frittata for breakfast.

So…here goes…

You will Need (for 3 servings):
• Egg whites from 10-12 eggs
• ½ large or 1 small plantain
• 1 medium sweet potato
• One Romano Pepper (tatashe)
• ½ onion
• Vegetable oil, salt and sweet paprika to taste

How To

Slice up the tatashe and onion. Chop the plantain into large dice and the sweet potato into smaller dice.

Place a large frying pan (choose one with a lid) on high heat with about a tablespoon of oil; add the onion, plantain and sweet potato when it heats up. Fry for 3-5 minutes, stirring quite often.

Turn down the heat to medium; add the tatashe and fry for another 7-10 minutes.

Turn the heat down to very low, pour in the egg whites, sprinkle salt and sweet paprika to taste and cover the pan.

Cook for about 15 minutes, or until the whites appear cooked.

There it is! Quick, easy and yummy – I recommend this recipe for readers on the go early in the morning or on an early lunch break from work. It pairs very well with whole-wheat toast or a savoury breakfast scone, but is a meal unto itself for lighter eaters.

I always welcome questions about food and life in general so if you see me, don’t hesistate to strike up a conversation. If you’re shy (hehe) then use this forum, post a comment or ask a question.

Until next time, remember to cook with class, and serve with style.

Always yours truly,
Chef Alex