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4 Serves
99 Mins
Peel and chop the green plantains into uniform chunks and set aside.
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TunisianVitamin E
1 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
37 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
407 mg / 4,700 mgSodium
853 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the chopped onions and minced garlic to the pot, sautéing until fragrant and translucent.
Incorporate the chopped plantains, assorted vegetables, and vegetable broth into the pot.
Cover the pot and allow the stew to simmer gently until the plantains are tender and have absorbed the flavors of the broth, about 50 minutes.
Season with salt and black pepper to taste before serving hot.
62
g30
g15
g
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Nigerian