Best 4 Plantain Salad Imoyo Recipes

In the culinary realm, plantain salad imoyo stands out as a delightful dish that tantalizes taste buds with its unique blend of flavors and textures. Originating from the vibrant culinary traditions of Nigeria, this salad showcases the versatility of plantains, a fruit native to the African continent. Whether served as an appetizer, a side dish, or even as a light meal, plantain salad imoyo promises to captivate your palate with every bite. Its vibrant hues, delightful crunch, and harmonious fusion of sweet, sour, and savory notes make it a culinary gem that deserves a special place in your recipe repertoire. Get ready to embark on a flavor-filled journey as we explore the ingredients, preparation methods, and serving suggestions for this extraordinary dish.

Here are our top 4 tried and tested recipes!

PLANTAIN SALAD IMOYO

Plantain Salad Imoyo image

Imoyo dishes combine West African and Brazilian cusine. In the 15th Century, the Portugese slave trade took many West Africans to Brazil. In the 19th Century, some freed slaves returned and settled on the coast of Nigeria, bringing with them green peppers, olive oil and garlic. This salad is typical of this tradition--and quite delicious.

Provided by Chef Kate

Categories Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 plantains, very ripe
1/4 cup extra virgin olive oil
2 tablespoons lime juice, fresh
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 small green bell pepper
1 small hot red pepper
1 small cucumber
1 garlic clove, minced (optional)

Steps:

Peel the plantains by cutting through the peel lengthwise and sliding your fingers under the skin to pull it off.
Place the whole plantains in a medium saucepan with enough water to cover; bring to a boil and simmer for about ten minutes or until plantains are soft enough to pierce with a fork (If you use ripe ones which have gone yellow and are developing black spots, 10 minutes will be fine--the green ones will take longer and won't taste as good).
Drain the plantains and set aside to cool.
While the plantains are cooking, peel and seed the green pepper and slice it into long thin slices.
Seed and chop the red pepper.
Peel, seed and dice the cucumber and place in a bowl with the peppers.
Whisk the oil, lime juice, salt and pepper, and garlic (if you are using it--I like it) together until creamy; this will take a couple of minutes.
Slice the cooled plantains on the diagonal into 1/2" pieces and add to the vegetables in the bowl.
Pour the marinade over and mix well.
Serve at room temperature.
Note: This salad is best if made an hour or so in advance so the flavors can 'marry' -- I find it needs more salt and pepper at the table--a matter of taste.

Nutrition Facts : Calories 249.4, Fat 14, SaturatedFat 2, Sodium 297.6, Carbohydrate 33.7, Fiber 3, Sugar 15.7, Protein 2

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

PLANTAIN CAPER SALAD

Plantain Caper Salad image

Provided by Amanda Hesser

Categories salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup cider vinegar
1 head garlic, unpeeled and split
2 bay leaves
2 sprigs fresh thyme
1 tablespoon coriander seeds
1 tablespoon black peppercorns
2 teaspoons salt
2 large yellow (still a little green) plantains
2 tablespoons capers, roughly chopped
1 tablespoon minced shallots
2 tablespoons lemon juice
1/2 teaspoon green curry paste, available at Asian and Indian markets
1 tablespoon extra virgin olive oil
1/3 teaspoon chopped thyme

Steps:

In medium nonreactive saucepan, combine 4 cups water with vinegar, garlic, bay leaves, thyme sprigs, coriander, peppercorns and salt. Bring to simmer.
Trim ends from plantains, leaving rest of peels intact. Add plantains to simmering liquid; cook until tender, about 20 minutes. Remove from heat, and let cool in liquid.
Remove plantains from liquid; peel, and cut them into 1/4-inch cubes. In stainless-steel, glass or ceramic salad bowl, combine plantains, capers and shallots. Stir to mix. In another bowl, combine lemon juice, curry paste, olive oil and chopped thyme. Stir until smooth. Add to plantains; stir to mix. Serve.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 429 milligrams, Sugar 14 grams

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

Tips:

For the best results, use ripe plantains that are firm to the touch and have a slight yellow color.
If you don't have a plantain slicer, you can use a sharp knife to cut the plantains into thin slices.
Be careful not to overcook the plantains, as they can easily become mushy.
To make the salad more flavorful, you can add other ingredients such as tomatoes, onions, bell peppers, or hard-boiled eggs.
If you're short on time, you can use pre-made plantain chips or tostones.

Conclusion:

Plantain salad is a delicious and refreshing dish that can be enjoyed as a snack, side dish, or main course. It's a great way to use up ripe plantains and is a good source of vitamins, minerals, and fiber. Whether you're looking for a simple and easy recipe or something more elaborate, there's a plantain salad recipe out there to suit your taste.

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