Plantain and Tamarind Soup

submitted by food.chat

2 tbsp sesame oil
2 tsp cumin
1/2 - 1 tsp chilli flakes
1 large diced onion
2 tsp garlic
2 - 4 very ripe plantain, cut into pieces

1 pint chicken stock
2 50g packs of Grace's coconut milk mixed with 1/2 pint water
1 can tamarind juice

Cilantro to taste
Salt and pepper to taste

Heat the sesame oil in a saucepan and, when hot, add the cumin and chilli
flakes and let them sizzle for about 20 seconds to release their
flavours. Lower the heat and add the diced onion, and the garlic (being
careful not to let the garlic burn and become bitter). Once the onions
soften, add the sliced plantain and let it cook for a couple of minutes.
Next add the chicken stock, tamarind juice, and coconut milk (1 1/2 to 2
pints in total of liquid). Bring the saucepan to the boil, and then
reduce the heat and let it simmer until the plantain is very soft. Take
the saucepan off the heat, and blend the mixture. You may want to add more
liquid if the soup is too thick (this isn't an exact science, and depends
on the size of plantain available!). Return the saucepan to the heat, add
plenty of chopped fresh cilantro (coriander to you Brits!), and salt and
pepper to taste! Serve with crusty bread, mix with good friends and
conversation, and enjoy!

Notes: For a vegetarian version use vegetable stock instead of chicken
stock or, if none is available, use extra onion, celery, and some
mushroom soy sauce (you may want to omit extra salt if you use soy sauce).
Recipe idea kindly passed on by Brian Holland at Belize Minerals Ltd,
inspired by the Sugar Club cookbook! Enjoy experimenting with the
quantities of plantain, tamarind and coconut for your own special blend!
More cumin for that East Indian flavour, more coconut for a milder, more
creamy soup, or more tamarind with its sharp flavour to cut through the
sweetness of the plantain!


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