Asunboli! Asunboli !! Asunboli !!! Can you feel the rhythm… let’s dance hahaha

This is the perfect appetizer for your next party; or if you are like me and just enjoy wowing your family’s tastebuds… I got you a winner! 

It’s super easy with an oustanding depth of flavour. 


INGREDIENTS                 2 Servings

  • Plantain                                         2
  • Goatmeat (bite-sized)                     300g 
  • Green bell pepper  (diced             1
  • Red bell pepper (diced)                1
  • Carrots(bite-sized)                                    1
  • Mixed Herb (thyme, rosemary)2 tbsps
  • Salt and seasoning            to taste
  • Cabbage ( or Iceberg lettuce)             4


Step 1 

Boil goatmeat till tender on medium heat. Preheat your oven to 230C or medium high. Cut plantain into 1cm thick slices. Add herbs, diced peppers, seasoning and salt to taste. 

N.B. Season goatmeat with thyme, curry, garlic, ginger, onions, pepper (I mostly use scotch bonnet and green bell peppers) salt and seasoning. Allow goatmeat to simmer without adding water until it has let out its juice; then you can add a cup of water, making sure to trap in the heat in a well lidded- using foil to cover the pot under the lid is a great option. Dicing the meat before boiling makes the cooking faster.

Step 2

Layer the plantain slices and goatmeat with diced peppers and carrot on your oven tray ( cover the tray with foil or baking sheet). Cook for 30minutes.

Goatmeat and plantain ready for oven- I added some leftover chicken breast slices at this point.

Step 3

Serve in a fresh cabbage leaves, or eat as it is.


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