Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, chocos plantain. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Make these crispy plantain taco shells instead of corn or flour tortillas. Chocos is a breakfast cereal manufactured by Kellogg's and sold in certain European and Middle-Eastern countries as well as India. They are usually shaped in 'scoops'.
Chocos plantain is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Chocos plantain is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have chocos plantain using 5 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Chocos plantain:
- Make ready Plantain
- Get Cooked meat
- Make ready Egg
- Take Toothpick
- Take Oil for frying
Plantains are more than just an oversized replacement for a banana. Because they are eaten at all stages of Depending on their ripeness, plantains will also vary nutritionally, the major difference. Slice plantain into thick slices on the diagonal. Sprinkle them with the seasoning mix Place seasoned plantain slices in the hot oil and allow them to fry for a minute or two on one side.
Steps to make Chocos plantain:
- Grind the cooked meat and stir fry it with some spice of your choice, onions and bonnet pepper and set
- Cut the plantain lenght wise add the meat in the middle use toothpick and hold both the sides. Coat in egg and fry in oil until golden brown
The plantain looks like a banana, but it's treated differently in food. Learn how to cook the tropical fruit and why it's used more like a potato in recipes. Plantain is a widespread weed found in virtually every lawn in America. It's low profile and non-aggressive habit often leave it protected from the homeowner. However, as is common with many.
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