Best 2 Plantain Salad Imoyo Recipes

Get ready to embark on a culinary journey to the heart of West Africa, where the vibrant flavors of plantain salad, known as Imoyo, await your taste buds. This delectable dish, originating from the Yoruba tribe of Nigeria, is a harmonious blend of sweet, savory, and tangy notes, sure to tantalize your senses.

Our collection of Imoyo recipes offers a diverse range of culinary experiences, catering to various preferences and dietary restrictions. Whether you prefer a classic rendition or a modern twist, we've got you covered. Dive into our traditional Imoyo recipe, which stays true to its roots with a combination of ripe plantains, tomatoes, onions, and fiery scotch bonnet peppers. For a healthier take, try our baked Imoyo recipe, which uses oven-roasted plantains for a crispy and guilt-free indulgence.

For those with a sweet tooth, our honey-glazed Imoyo recipe adds a touch of sweetness, perfectly balancing the tangy flavors. If you're looking for a vegan option, our plantain and avocado salad offers a creamy and satisfying alternative. And for those who love a bit of heat, our spicy Imoyo recipe incorporates a blend of habanero and serrano peppers, creating a dish that packs a punch.

No matter which recipe you choose, Imoyo is a versatile dish that can be enjoyed as a refreshing appetizer, a light lunch, or a flavorful side dish. Its vibrant colors and enticing aromas will make it the star of any gathering. So, gather your ingredients, prepare your taste buds, and let's embark on this exciting culinary adventure together!

Let's cook with our recipes!

SEAFOOD SALAD IMOYO

Seafood Salad Imoyo image

From "South of the Sahara" by Elizabeth Jackson. Imoyo dishes have a Brazilian influence brought to West Africa by freed slaves who returned to the Nigerian coast from Brazil in the 19th Century. This seafood salad can be made with lobster, or scallops--your choice. It would traditionally be served with boiled yams or plantains.

Provided by Chef Kate

Categories Peppers

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3/4 lb lean white fish fillet, skin and bones removed
1/2 lb medium shrimp, raw, shelled and deveined
1 tomatoes
1 bell pepper, peeled, seeded and cut into thin strips (use green or red or half of each for the pretty colors)
1 tablespoon fresh flat leaf parsley, chopped (this is also good with cilantro or a mixture of parsley and cilantro)
2 small red hot peppers, seeded and chopped (unless you really like the heat(then leave the seeds)
2 garlic cloves, chopped
1/4 cup fresh lime juice (or lemon juice)
2 tablespoons extra virgin olive oil
1 tablespoon tomato paste
1/2 teaspoon salt

Steps:

the parsleyFill a large skillet with water to a depth of about an inch and bring the water to a simmer.
Add fish and poach about five minutes or until opaque and beginning to flake (this will depend upon the thickness of your fillets).
Remove the fish gently with a slotted spatula, allowing any excess water to drip back into the pan, and place the fish in a large bowl.
Now add the shrimp to the simmering water and poach tem about 2 to four minutes or until done -- but NOT overcooked!
Remove the shrimp, draining off any excess water, to the bowl.
Reserve 2/3 cup of the poaching liquid and discard the rest (or reserve it for another use).
Peel and seed the tomato, chop the tomato flesh, and add it, along with the peppers, the parsley and the garlic, to the bowl with the seafood and toss gently.
In a small saucepan, whisk the lemon juice, olive oil, tomato paste and salt together and add the reserved 2/3 cup of the poaching liquid.
Bring to a boil, reduce heat and simmer, uncovered, about five minutes.
Pour the sauce over the salad mixture and stir gently.
Let stand at room temperature at least 30 minutes before serving.
Serve at room temperature.

Nutrition Facts : Calories 226.8, Fat 9.1, SaturatedFat 1.4, Cholesterol 143.5, Sodium 473.6, Carbohydrate 7.7, Fiber 1.5, Sugar 3.5, Protein 28.5

FRIED PLANTAIN SALAD RECIPE BY TASTY

Fried Plantain Salad Recipe by Tasty image

This isn't just any date night salad. Tayo kicks it up a notch by frying up sweet plantains to add crunch and an unexpected twist, then pairs them with peppery arugula, creamy avocado, salty pistachios, and a simple honey Dijon dressing to bring it all together.

Provided by Matt Ciampa

Categories Dinner

Time 20m

Yield 2 servings

Number Of Ingredients 16

Ingredients

1 ripe plantain
canola oil, for frying
kosher salt, to taste
¼ medium yellow onion, sliced
1 red bell pepper, seeded and sliced
2 cups arugula
1 avocado, sliced
2 green onions, sliced on the bias
3 tablespoons pistachio, chopped
¼ cup fresh cilantro, chopped
freshly ground black pepper, to taste
2 tablespoons apple cider vinegar
1 teaspoon honey
1 teaspoon dijon mustard
½ teaspoon kosher salt
¼ cup neutral oil, such as canola or avocado

Steps:

Trim the ends of the plantain, then peel and slice on the bias into ½-inch (1.24) pieces.
In a large skillet, heat about ⅛ inch (3 mm) canola oil over medium-high heat.
Add the plantains and fry until golden brown, 2-3 minutes per side. Transfer to a paper towel-lined plate and season with salt.
Remove all but 1 tablespoon of oil from the skillet. Add the onion and red bell pepper and cook until they are slightly softened, but still have some crunch, 3-4 minutes. Remove the pan from the heat.
Make the honey dressing: In a small bowl, whisk together the apple cider vinegar, honey, Dijon, and salt. While whisking, slowly drizzle in the oil until the dressing is emulsified.
When ready to serve, divide the arugula between 2 bowls. Top with the sautéed peppers and onions, fried plantains, sliced avocado, green onions, pistachios, and cilantro. Season with salt and pepper. Drizzle the dressing over the salad.
Enjoy!

Nutrition Facts : Calories 796 calories, Carbohydrate 68 grams, Fat 59 grams, Fiber 12 grams, Protein 8 grams, Sugar 30 grams

Tips:

Choose ripe plantains for the salad. Ripe plantains are yellow and have black or brown spots on the skin. They are sweeter and have a softer texture than green plantains.
To boil the plantains, place them in a pot of cold water and bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes, or until the plantains are tender. Drain the plantains and allow them to cool slightly before peeling and slicing.
For a more flavorful salad, grill or roast the plantains before slicing them. This will give them a smoky flavor and caramelized edges.
To make the dressing, whisk together the olive oil, vinegar, lime juice, honey, and spices. Season with salt and pepper to taste.
Add your favorite vegetables and herbs to the salad. Some good options include tomatoes, cucumbers, onions, bell peppers, cilantro, and parsley.
Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.

Conclusion:

Plantain salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a good source of fiber, vitamins, and minerals. The salad is also easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful meal, give plantain salad a try.

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