4 Servings 60 min Cook
1 Tsp, ground Cardamom
2 Tsp, ground Cumin
1 Tsp Paprika
2 Tsp Coriander Seed
1/2 Tsp Cloves
1/2 Tsp Turmeric
1 Tsp Cinnamon
2 Medium Plantains
1/2 Medium (2-1/2" dia) Onions
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Tbsp Garlic
2 Medium Carrots
1 Orange Orange Zest
1 Tsp, crumbled Bay Leaf
1 Tbsp Thyme
2 Cup Orange Juice
3 1/2 Cup Tomatoes
1/2 Cup Olives
1 Dash Pepper
1 Dash Salt
In a small saute pan toast cardamom, cumin, coriander, paprika, clove, turmeric, and cinnamon (about 2 minutes) over medium heat.
Chop plantains into pieces.
In a separate deep pan sear plantain until golden brown, reserve for later.
In a pan over medium heat, sweat down onions, pepper, garlic, and carrots.
Add toasted spice mixture.
Add zest, bay leaves, thyme, and orange juice reduce for 10 minutes.
Crush tomatoes by hand and add in along with and olives.
Simmer on low heat, covered for 30 minutes.
Adjust salt and pepper to taste.
Add plantains, simmer for 10 minutes, and serve.
