Straight from The Vegan Nigerian | Serves: | Time:
1 ripe #plantain
1-2 cloves garlic
Too many haboneros! I will be maybe eliminating them next time.
Handful of fresh basil or partminger
1 stalk green onion (finely chopped)
1/2 green bell pepper (finely chopped)
1 red bell pepper (half of it finely chopped)
3/4 cup whole grain flour or toasted breadcrumbs
4 large tomatoes
1 stalk lemongrass
2 cups water
1 tbsp olive oil (optional)
Salt to taste
Start by making the soup base. Blend half the red bell pepper with the tomatoes, lemon grass and a little water. Pour into a large pot, add the olive oil and season with salt. Let it simmer on a low heat as you get on with the rest.
To make the dumplings, blend the ripe plantain with the garlic, chillies (or scotch bonnet pepper) and fresh basil (or partminger) in a food processor to form a smooth mixture. Transfer the mixture into a large bowl and add the chopped green onion, red and green bell pepper, and the flour/breadcrumbs. Mix well to evenly distribute the chopped vegetables. With floured hands, take spoonfuls of the mixture and roll into round dumplings - it should yield about 10-12. Arrange them on a lightly floured surface as you go along.
Place each dumpling carefully into the simmering pot of soup. Add 2 cups of water and bring to a boil for 5 minutes. Reduce the heat and simmer for another 5 minutes with the lid off (this will help thicken the soup slightly).
Serve hot with a generous garnish of chopped fresh herbs.
What I ate and drank today (4/3/2018)
104 oz of water
2 decaf coffees
Leftover corn cakes with zucchini salsa
1/2 cup of vegan vanilla yogurt
Half a cheese sandwich
Plantain dumpling soup
~2 miles of walking