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BN Cuisine with Chef Alex: Sweet Potato and Plantain Frittata

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Chef Alex - picI 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 taste1

How To

Slice up the tatashe and onion. Chop the plantain into large dice and the sweet potato into smaller dice. 2

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.3

Turn the heat down to very low, pour in the egg whites, sprinkle salt and sweet paprika to taste and cover the pan. 4

Cook for about 15 minutes, or until the whites appear cooked. 5

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

Alex Oke is a Nigerian chef who’s patently passionate about bread, pastry and confections. He trained in classical/contemporary French cuisine at the Pacific Institute of Culinary Arts in Canada, and currently lives and works in Lagos, Nigeria. Follow his personal and culinary adventures on Instagram @alexcooksfood, where he currently photoblogs.

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