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The Tropical Treat

Segi Adewusi

Vegan pineapple and coconut muffins

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Tart pineapple, mellow banana and creamy coconut are a dream team made in tropical heaven! As a former skeptic of vegan bakes I can say I’ve been converted. This is a beautiful combo of fresh tropical flavours that doesn’t disappoint. 

Of course if you’re vegan or follow a plant based diet this is a no brainer to make but if you don’t you should definitely still make them. Why? Well you’re bringing a little sunshine into your kitchen for starters and baking with fresh fruit is strangely therapeutic. It smells so good as you make them!

I came across the original recipe in Waitrose’s weekly food paper in a feature about the versatility of pineapples. It’s one of the ultimate tropical treats in my opinion. Apparently we’ve also been eating them wrong, check this video out. Other than the classic upside down pineapple cake I haven’t really considered baking with pineapple but this is definitely something to explore further!

Fresh pineapple, coconut and mashed bananas make these muffins lovely and moist. It’s easy enough to play with the ingredients here and swap things in and out. Enjoy these delicious muffins with a cup of tea in the afternoon!

Vegan pineapple and coconut muffins

It’s a Pina Colada in cake form – super sweet, unapologetically tropical and just plain good. Tart pineapple, mellow banana and fragrant coconut are a dream team made in tropical heaven! Being completely vegan these muffins are still moist and light and best of all powered by fresh tropical ingredients. Ideal for a mid morning snack or a just sweet treat when you need a pick me up.

  • 1 tsp ground cinnamon
  • 100g soft light brown sugar
  • 150g coconut oil
  • 1 tbsp cider vinegar
  • 250ml cold water
  • 300g wholemeal flour, sifted
  • 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 50g fresh coconut chunks, grated
  • 25g sunflower seeds or pumpkin seeds
  • 200g fresh pineapple chunks, roughly chopped
  • 2 small ripe bananas, mashed

  1. First line a 12-hole muffin tin with tulip muffin cases. In a medium sized pan put, cinnamon, sugar, coconut oil, vinegar and water and bring to the boil. Simmer for a few minutes and then leave to one side to cool.

  2. Preheat the oven to 180C / gas mark 4 / 160C (fan). In a large bowl sift flour, bicarb of soda and baking powder and fresh coconut (leave some for the topping), seeds, pineapple and mashed banana. Pour in the coconut oil mixture until well combined.

  3. Pour the mixture into the cases and top with the remaining fresh coconut. Bake for 30- 35 minutes, until golden and firm (check by inserting a skewer and if it comes out clean it’s ready).

  4. Leave to cool in the tin for 5 minutes and then transfer to a wire rack. Store in an airtight container and eat within a couple of days.

Adapted from Waitrose’s Tropical Pineapple Banana Muffins 

Green plantain crisps

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Deliciously crispy green plantain crisps with a sweet, fruity mango salsa and spicy pico de gallo ( a traditional Mexican salsa) are the perfect combination. Plantain crisps are a hugely popular side or snack in Latin America, West Africa and the Caribbean. Interestingly they taste very similar to potatoes and making crisps is just one of the many ways they can be prepared.

A very simple snack to make! Perhaps not the healthiest but incredibly delicious and something you’ll want to make time and time again. It’s ideal for yourself in front of your favourite Netflix show or be generous and make when you have friends over to nibble on.

I adapted Cookie and Kate’s gorgeous recipe for the mango salsa and Epicurious’ spicy offering for the pico de gallo. If you don’t like any of those then guacamole works perfectly well too and I have very easy recipe here.

This has got to be one of the speediest recipes I’ve put together and yet one of the most delicious. Serve the salted green plantain crisps on big platter with mango salsa and pico de gallo.

Green plantain crisps

Green plantain crisps are a classic, moreish and delicious tropical snack or side. They can be eaten on their own, with a sprinkling of sea salt or paired with a fruity salsa or chunky guacamole. Often found as a starter in West African, Latin American and Caribbean cuisines ,they taste very similar to potato crisps and are naturally gluten free. Make a batch and eat them in front of your favourite Netflix show or when you have friends over and want to be fancy!

  • 4 medium green plantains
  • Groundut oil*
  • Sea Salt

For the mango salsa

  • 1 medium ripe mango, finely diced
  • 1/2 medium red onion, finely diced
  • 1 small red pepper, finely diced
  • Juice of one lime and zest
  • Sea salt to tase

For the pico de gallo

  • 2 salad tomatoes, finely diced
  • 1/2 medium red onion, finely diced
  • 1 medium white onion, finely diced
  • 1 small jalapeño or green chilli pepper, finely sliced
  • 1/2 juice of 1 lime
  • 1/2 tsp sea salt

  1. Make the plantain crisps first. Peel the green plantains, they can be tricky to peel so run them under hot water before slicing. Slice the top and bottom first then peel the skin off.

  2. Slice the plantains thinly into rounds or lengths using a thin knife or mandolin. Heat the oil to 180 – 200C, over a medium heat in a deep pan or wok, using a cooking thermometer. If you don’t have one put the end of a wooden spoon into the oil and if it starts to bubble it should be hot enough.

  3. Add the plantains to the hot oil in small batches and fry until golden brown.

  4. Remove the crisps from the oil and place on paper towels. Sprinkle over sea salt and leave to cool.

  5. For the mango salsa, slice the mango away from the stone. Finely dice the mango, red onion, red pepper and chop the coriander leaves. Mix together in a bowl and squeeze over lime juice and season with salt.

  6. For the pico de gallo finely dice the tomatoes, onions and jalapeño. Mix together in a bowl and squeeze over lime juice and season with salt.

  7. Serve the green plantain crisps on big platter with the mango salsa and pico de gallo.

*Ensure you use an oil with a high smoking point to prepare the green plantain crisps.

Carrot, sugar snap and cashew buckwheat noodle salad

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Vibrant carrot, sugar snap and cashew buckwheat noodles tossed in a citrusy dressing is the perfect warm day dish. As the sun makes an appearance lighter, fresher flavours are definitely needed plus carrots, sugar snap peas and cashews are pretty easy to get hold of. 

Japanese soba or buckwheat noodles have a lighter texture than most, will keep you fuller for longer and are typically eaten cold.  This recipe adapted from Melissa and Jasmine Hemsley is a hot version but eaten either way it’s really good.

Soba is wheat free made from buckwheat seeds and taste great in soups or with a mixture of veggies  like in this recipe. Ensure you get the 100% soba noodles, I used these ones here. 

I like this dish because it’s very easy to make and lots of different variations could be tried here depending on what you can get your hands on. Swap out carrots for peppers or the cashew nuts for peanuts or the sugar snap peas for broccoli. The bright colours in this dish make a great addition for the table at gatherings or parties and served on a big platter where everyone can help themselves.

I first discovered buckwheat noodles at a Hemsley and Hemsley supper club a few years ago. I’ve made them ever since then by adapting their recipe as I go along. To go totally tropical there’s also an amazing mango and aubergine soba noodle recipe by Yotam Ottolenghi, an unusual combo that just works very well. 

Prepping all the fresh ingredients first and then putting everything together will make this dish super speedy. You could grate the carrots instead of shaving into ribbons if you haven’t got much time. Serve up on a big platter or bowls and finish off by sprinkling over toasted cashews. 

Carrot, sugar snap and cashew buckwheat noodle salad

These buckwheat noodles are fresh, nutritious and flavoursome. The warming ginger complements the sweetness of the carrot and cashew, throw in some sugar snap peas and red cabbage for added crunch. Buckwheat noodles also known as Japanese Soba make this dish low fat and gluten free. Perfect on a warm day in the sun, prep and make the noodles for a healthy veggie main or just serve up as a side dish for Teriyaki salmon or chicken. 

  • 250g soba (buckwhea)t noodles
  • 2 tbsp coconut oil
  • 50g unsalted cashew nuts, toasted
  • Salt and black pepper, to taste
  • 1 small red onion, finely sliced
  • 1 garlic clove, crushed
  • 2 large carrots, shaved into ribbons using a vegetable peeler
  • 1/2 red cabbage, finely shredded
  • 200g sugar snap peas, trimmed and cut diagonally
  • 3 tbsp fresh ginger, grated

For the dressing

  • Juice of 1 lime and zest
  • 1 tbsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1 tsp brown sugar
  • 1 garlic clove, crushed
  • Salt and white pepper, to taste

  1. Make the dressing first and toast the cashews. In a small bowl mix lime juice and zest, sesame oil, sugar, rice vinegar, garlic and salt and white pepper. Toast the cashew nuts in a pan over a medium heat and set aside. Take half the cashew nuts, salt and black pepper and finely chop together. 

  2. Cook the buckwheat noodles in salted water following the packet instructions. Drain and add a little oil to stop the noodles sticking together.

  3. Heat coconut oil over a medium heat and add the red onion, garlic and sugar snap peas. Fry for a couple of minutes and then add the carrots, red cabbage and the chopped cashews (for crunchier vegetables don’t fry for more than a few minutes). 

  4. Add the cooked noodles ensuring they tossed through the vegetables well. Add the ginger and pour over the dressing.

  5. Serve the noodles on a large platter or bowls and top with the rest of the toasted cashews.

Bill Granger’s sweetcorn fritters

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Crisp sweetcorn fritters with juicy corn kernels, creamy refried beans and avocado topped with fresh lime, smooth feta and fragrant coriander makes the ultimate brunch (or dinner if you like it like that). 

I’ve made a couple of tweaks to Bill Granger’s original sweetcorn fritter recipe which can be found here and added a little chilli for some heat, leave the seeds in for extra hot fritters.

This is perfect for a lazy weekend brunch or just a quick lunch. If you aren’t feeling the refried beans and avocado combo try some spinach and roasted cherry tomatoes which pair perfectly too. Head over to the lovely Brick Kitchen for the recipe.

As a runner this makes a great post long run meal since it’s a nice balance of veggies which we all know are essential in helping the body recover from exercise. 

Sweetcorn is quite basic to be honest, cans are often lost in the deepest recesses of the kitchen cupboard and overlooked for sexier ingredients in the fridge. But when partnered up with chilli, lime, coriander, black beans and avocado it works so well.

Using fresh corn kernels cut straight off the cob makes all the difference and with more sweetcorn compared to batter these fritters are surprisingly light yet the flavours are bold. They can be made pretty quickly and the prep is really what’s time consuming. Serve with avocado, refried beans, a sprinkle of feta and coriander leaves.

Bill Granger’s Sweetcorn Fritters

Fresh, healthy and packed full of bright yellow kernels of sweetness. I absolutely love sweetcorn fritters and other than pancakes they really are my ultimate brunch food. With some avocado and refried beans on the side you may as well be chilling in Mexico. This is the signature dish of renowned Australian chef Bill Granger who has been making sweetcorn fritters at his restaurants for over 25 years.

For the refried beans

  • 2 tbsp olive oil (extra virgin)
  • 1/2 red onion, chopped
  • 2 garlic cloves, crushed
  • 400g tin or carton of black beans, rinsed and drained and roughly mashed
  • 1/2 tsp chipotle chilli powder
  • 125 ml organic vegetable stock
  • salt and freshly ground black pepper, to taste

For the fritters

  • 150g plain flour, sifted
  • 1/4 tsp baking powder
  • 1/2 tsp sweet paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 egg, lightly beaten
  • 1 tsp lemon juice
  • 125 ml water
  • 350g corn kernels, cut from 3 large corn cobs
  • 4 spring onions, thinly sliced
  • 3 tbsp chopped coriander
  • 1 red chilli, deseeded and finely diced
  • 2 tbsp olive oil

For the avocado

  • 1 avocado peeled and cut into wedges
  • 1/2 lime, juiced
  • 100g feta, crumbled
  • handful of coriander leaves
  • salt and freshly ground black pepper, to taste

  1. Make the refried beans first. Heat oil over a medium heat and add the onion, garlic and sauté for 2-3 mins. Add the beans, chilli powder and stock, stirring and mashing over a low heat until you have a chunky consistency. Season with salt and pepper and leave to one side.

  2. In a medium sized bowl put flour, baking powder, salt, black pepper and paprika. Add the egg, lemon juice and water and beat together until smooth. Add the corn, spring onions, coriander, and chilli mixing well.

  3. Heat oil in a large frying pan over a medium heat. For each fritter spoon 2 heaped tablespoons of the mixture. Using the back of the spoon flatten it down and cook for a couple of minutes on each side or until golden brown and firm to the touch. Continue until the mixture is finished.

  4. Slice the avocado into wedges and squeeze fresh lime juice and season with salt and pepper. 

  5. Serve the fritters on top of the refried beans with avocado, a sprinkle of feta cheese and coriander leaves.

Add some bacon or sausages if you’re a meat eater but it’s definitely not needed here.

Sticky orange cake

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Oranges are synonymous with all things tropical but they are not strictly tropical and in hotter climates are actually green. Who knew?

They grow practically everywhere (across Asia, the Mediterranean, the US, Australia, the Caribbean and South America) and are an incredibly versatile fruit. Oranges are especially nice and simple to add to cakes by using their zest or juice.

It’s a great one to make if you want to impress (it’s super easy for you to make) and everyone will be singing your praises.The flaked almonds on top look pretty and add a lovely nutty finish.

If you don’t like oranges stay well away from this cake. It is very orangey complete with – zest, juice, marmalade and a honey orange syrup. You could swap out the oranges for lemons, lime or even clementines if you prefer.

There are number of vegan, gluten and dairy free versions of this cake made with no eggs, sugar and ground almonds which work very well too. This particular recipe is adapted from Michel Roux’s orange and almond cake and is more like a desert.

It’s a winner – light, sweet and tangy. Serve with ice-cream, yogurt or its all good to eat all on its own!

Sticky Orange Cake

Aromatic, sweet and tangy. A light citrus cake with a honey orange syrup topped off with a sticky almond topping. There are quite a few variations of this cake but this one doesn’t hold back at all – it’s all orange. As cakes go it’s pretty quick to make and it’s worth every crumb! 

  • 1 large orange, zest (1tbsp) and juice
  • 250g unsalted butter, softened to room temperature
  • 4 eggs
  • 50g plain flour
  • 1 tsp baking powder
  • 200g ground almonds
  • 225g caster sugar
  • 2 tbsp honey
  • 1 tbsp marmalade
  • 2 tbsp flaked almonds, toasted

  1. Juice and zest the orange and set to one side. Preheat the oven to 180C/gas mark 4 / fan oven 160C and line a 20cm round cake tin with greaseproof paper.

  2. In a large bowl whisk the butter and orange zest together, adding one egg at a time until the mixture is pale and fluffy. 

  3. Sift the flour, baking powder, ground almonds and sugar. Fold into the wet ingredients with a large spoon and mix until well combined.

  4. Spoon into the cake tin and bake for 45 mins,until golden and firm (check by inserting a skewer and if it comes out clean it’s ready).

  5. Boil the orange juice and honey to make a syrup (make 20 minutes before the cake comes out) and leave to cool.

  6. Using a skewer poke holes right to the bottom of the cake and pour over the syrup. Leave the cake to cool in the tin. 

  7. Place on serving plate, brush over some warm marmalade and top with flaked almonds.

You can substitute the plain flour with a gluten free flour if preferred. 

Be bright roasted vegetable salad

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Where is the sun in London? It came out briefly then went back into hiding again! Roll on summer…I want it to be bright but until then this salad will have to do the trick. It’s inspired by the summer sun and the many incredible salads by Yotam Ottolenghi.

So here’s my bright roasted vegetable salad. Bright and colourful on the plate and good for you too.I t makes a perfect side for 4 (eat with pan fried white fish or roast chicken) and a main dish for 2. Peppers, plantains and sweet potatoes are my holy trinity, they will be featuring lots on this blog!

Leave the skin on the sweet potatoes to get some extra fibre (essential for maintaining the digestive system) and potassium (essential for keeping muscles in good shape). Top with toasted sesame and pumpkin seeds for a lovely crispy finish.

Be bright roasted vegetable salad

Everybody loves the sunshine! It’s still a little grey here in London and whilst we wait for the sun to finally show up I decided to make a bright Ottolenghi inspired roasted vegetable salad. It’s practically a sunny day on a plate and packed with gorgeous bright peppers, sweet potato and plantain enveloped in a lemon maple dressing.

  • 2 orange peppers, deseeded and cut into large chunks
  • 2 large sweet potatoes, unpeeled and cut into wedges
  • 1 ripe plantain (with brown marks), chopped into 2cm chunks
  • 1 large red onion, chopped into 6 quarters
  • 3 tbsp olive oil
  • a few sprigs of fresh rosemary or thyme
  • salt and pepper
  • 1 tbsp sesame seeds, toasted
  • 1 tbsp pumpkin seeds, toasted
  • 60 g wild rocket
  • 1 tbsp fresh chilli or chilli flakes

Lemon and maple syrup dressing

  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • salt and pepper
  • 3 tbsp olive oil

  1. Preheat the oven to 200C/Gas Mark 6/180C Fan and line a large baking tray with greaseproof paper. Arrange the peppers, sweet potato, plantain, red onion and drizzle over oil. 

  2. Toss with salt, black pepper, garlic and put the fresh herbs on top. Roast for 50 minutes or until the veg is tender (making sure to turn the veg over halfway). 

  3. Heat a large frying pan over a medium heat and toast the pumpkin and sesame seeds. Stir them all over the pan for 1-2 minutes until golden, set aside.

  4. In a small bowl combine lemon juice and zest, maple syrup, salt and pepper and olive oil. Stir well. 

  5. Put the rocket leaves on a plate and arrange the roasted vegetables on top. Drizzle over the dressing and sprinkle the toasted pumpkin and sesame seeds and chilli.

The dressing is adapted from Yotam Ottolenghi’s Lemon and maple syrup dressing recipe. Instead of roasting you could lightly fry the plantain and top with the toasted seeds. Instead of sweet potatoes swap in pumpkin or butternut squash.

Easy banana blueberry pancakes with mango

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This is a really easy pancake recipe. It makes a good batch of fluffy little pancakes full of lovely fruity goodness.

Blueberry pancakes are already the best and they’ve become even better now. The sweet combination of mango, banana, blueberries topped with coconut yogurt and a drizzle of maple syrup is a game changer. 

Dice the mango and swap them in for the blueberries if you prefer. 

Fluffy and squidgy with a slight crispness. I prefer to slice the bananas and top so you get warm bits of banana gooeyness in random parts of the pancakes with the bursts of blueberry.

Easy banana blueberry pancakes with mango

Easy little fluffy pancakes served up with bananas, blueberries and mangoes. These delicious fruity slices of goodness are best served with coconut yogurt and a drizzle of super sweet maple syrup. Perfect for a weekend morning or one for Pancake Day!

  • 120g self-raising flour (1 cup)
  • pinch of salt
  • 1 large egg
  • 240ml milk (1 cup)
  • 200g blueberries (half for the batter and half to serve)
  • 1/2 tsp vanilla extract
  • 4 tbsp olive oil
  • 1 small mango cubed – to serve
  • maple syrup – to serve
  • coconut yogurt – to serve

  1. In a large bowl sift flour and a pinch of salt. Add the egg and pour the milk gradually into the batter scraping the sides of the bowl with a spatula to incorporate any floury bits.

  2. Mix until the batter is smooth and then stir in half of the blueberries and vanilla extract. Slice the banana thinly and leave to one side.

  3. Heat 1 tbsp of oil in a large non-stick frying pan and swirl around the pan to get an even coating of oil. Making 3 pancakes at a time spoon in the batter (2 or 3 tbsps per pancake) leaving enough space between each pancake. 

  4. Carefully top the pancakes with banana slices and cook until bubbles start to form and the bases are golden brown. Flip over gently and place on a plate when both sides are the same colour. 

  5. Repeat until the batter is finished, ensuring each time the pan is well coated with oil before the next batch.

  6. Serve with mango chunks, blueberries, a pool of coconut yogurt and a drizzle of maple syrup.

*Adapted from Jamie Oliver’s one cup pancakes with blueberries. I prefer a slightly healthier pancake but you can add a couple of tablespoons of maple syrup or caster sugar to the batter for sweeter pancakes. 

Sweet plantain tacos with avocado

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I first had plantain tacos a few years ago at Wahaca and thought they were really delicious. I wanted to make my own version with a knockout combo of sweet, a hint of spice and a bit of crunch. 

Plantains are perfection in a taco. The flavours are so good and the guacamole base tastes amazing with the plantain. Make sure to get ripe ones for that extra sweetness. 

If you’re big on heat add 1 teaspoon of chilli powder or top with sliced chilli peppers.

Proper street food corn tacos work well here, I got mine at Cool Chile but you can substitute with flour tortillas that you can pick up in most places. 

Sweet plantain tacos with avocado

Deliciously sweet plantain tacos with red cabbage, a quick guacamole base and a sprinkle of creamy feta cheese.

Tacos

  • 2 ripe plantains
  • 1/2 tsp chilli powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 small red cabbage, shredded
  • 1 tbsp coconut oil, melted
  • 25 g feta cheese, crumbled to serve (optional)
  • pinch of salt
  • a handful of coriander leaves, to serve
  • 1 lime quartered, to serve

Quick Guacamole

  • 1 medium avocado
  • 1 lime – juice of half and the other part quartered
  • 1/2 small red onion, finely chopped
  • 1 tbsp coriander stalks and leaves, finely chopped
  • salt and pepper

  1. *Preheat the oven to 180C fan / 200C / Gas Mark 6. Peel and slice the plantains diagonally (1cm slices) and place on a lined baking tray. 

  2. Season with chilli, paprika, salt and pepper and the coconut oil making sure it’s evenly coated. Transfer into the oven for 25 mins or until golden and crisp.

  3. Shred the red cabbage thinly and toast the tacos in a hot dry frying pan and then leave them to one side.

  4. Mash the avocado and mix with lime juice coriander and red onion. Spread the guacamole over each taco and top with the red cabbage and spiced plantain.

  5. Serve with lime wedges, crumbled feta sprinkled on top and scattered coriander leaves. Eat straightaway!

*Fry the plantains instead if you want to cut down some cooking time.

Vegan groundnut stew

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sweet potato, spinach

This is my take on the classic West African groundnut stew traditionally made with chicken, peanuts and tomatoes across Nigeria, Ghana, Sierra Leone etc. I’ve adapted this recipe from ‘The Groundnut Cookbook’ and its deliciously delicious.

A vibrant, colourful and nutritious vegan friendly dish (good for us meat eaters too). We have to get those veggies in too, right?

This vegan version is packed with plant power – baby spinach, sweet potato and red pepper. It’s all good baby! Serve with wild rice, plantain on the side and sprinkle over some crushed peanuts.

The original recipe can be found here and whilst it’s not an entirely authentic groundnut stew this one is super quick and easy to make. I like it because it’s proper comfort food. Make a batch on the weekend, curl up and eat it in front of your favourite film.

Vegan groundnut stew

This is my take on the classic West African groundnut stew traditionally made with chicken, peanuts onions, and tomatoes across Nigeria, Ghana, Sierra Leone etc. I’ve adapted this recipe from ‘The Groundnut Cookbook’ and it’s so delicious. This vegan version is packed with plant power – baby spinach, sweet potato and red pepper. Serve with wild rice, plantain on the side and sprinkle over some crushed peanuts. Perfect for a lazy weekend.

  • 3 large sweet potatoes (600g), peeled and cubed
  • 3 tbsp groundnut oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely sliced
  • 1/2 tsp coarsely ground black pepper
  • 1/2 tsp white pepper
  • 2 tbsp tomato puree
  • 1 large red pepper, deseeded and chopped
  • 500ml organic vegetable stock
  • 125g smooth peanut butter
  • 1 scotch bonnet chilli
  • 100ml water
  • 200g baby spinach
  • salt
  • wild rice – to serve (optional)
  • 1 large plantain, cut into 1 cm diagonal slices fried – to serve (optional)
  • crushed peanuts – to serve (optional)

  1. Peel and chop the sweet potato into 2-3cm chunks. Place in a large saucepan and bring to the boil.

  2. Heat the oil in a large frying pan. Add the onion, garlic, salt, black pepper white pepper and sauté for 3 minutes over a medium heat. Add the tomato puree and stir for a couple minutes further. 

  3. Add the sweet potato, red pepper, vegetable stock, peanut butter and scotch bonnet (pierce the chilli for extra heat) stir well ensuring the peanut butter has completely dissolved. Bring to the boil, reduce the heat and simmer covered for 15 minutes stirring occasionally. Add some water if the sauce gets too thick.

  4. Remove the scotch bonnet chilli. Add the baby spinach and simmer for 5 minutes or until the sweet potato is easily pierced by a knife. 

  5. Serve with wild rice, fried plantain and top with crushed peanuts*.

*This dish can definitely be made without the plantains or rice as it’s pretty carb heavy. To crush the peanuts just put them in a small ziplock bag and smash with a rolling pin.