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The theme of Black History Month this year is ‘Honouring our Communities’ and, as such, Metro is celebrating the Black people doing amazing things for food and culture in the capital.
The Diaspora Dish, Metro’s newsletter focusing on African and Caribbean chefs from across the diaspora, is back for a second series. They will be sharing their signature recipes and the stories behind them.
This week’s it’s Aji Akokomi, founder of one Michelin star restaurant Akoko and the more casual Akara, which Aji describes as the ‘approachable younger sister of Akoko’.
‘At Akara you could just grab an akara [a bean fritter] and a drink and then go and explore Borough Market. Akoko is more of a refined, longer experience.’
‘There was the misconception that African food can’t be seen as fine dining. But it’s changing with our persistence.’
‘I’ve always said that I don’t want African food to be a fad. We want it to be a mainstay all over the world, like Indian, French and Japanese cuisine.’
Aji Akokomi revamps the famous plantain
We’re learning how to make Green Plantain Chips with Aubergine Yassa Dip, which is on the menu at Akara.
In this recipe, Aji revamps a staple in many African and Caribbean households: the famous plantain. Its been given a makeover that promises big flavour and minimal effort.
It’s a starchy tropical fruit that can be used in so many different ways, eaten alone as a snack or alongside a meal. When they’re ripe, they’re sweet like bananas (and sometimes even sweeter).
‘Growing up, the go-to snack in Nigeria was plantain,’ Aji tells us.
We show you exactly how to make the dish below.
Here’s how to make Aji’s Green Plantain Chips with Aubergine Yassa Dip
Serves six. Preparation: 30 minutes
Ingredients
Green Plantain Chips
1 Green plantain
500ml vegetable oil, for deep frying
1 tsp fine sea salt
Yassa Sauce
50g grapeseed oil
500g yellow onions, sliced
6g pepper salt
16g garlic paste
10g cooking kaani (Senegalese chilli sauce)
5g dashi
Panko Thickener
200g gluten-free panko breadcrumbs
400g coconut milk
Aubergine Yassa Dip
100g roasted aubergine
50g yassa sauce
12.5g panko thickener
2.5g lemon juice
1.25g salt
Method
Green Plantain Chips
Peel and thinly slice the plantain. Heat vegetable oil to 150°C. Fry for 2–3 minutes until crisp and lightly golden. Drain and season with salt.
Panko Thickener
Blend the panko breadcrumbs and coconut milk until smooth. Leave to stand for five minutes.
Yassa Sauce
Heat the oil and cook the onions until soft. Stir in the pepper salt, garlic paste and cooking kaani. Add the dashi and cook briefly. Blend until smooth and cool.
Aubergine Yassa Dip
Blend the roasted aubergine, Yassa sauce, Panko Thickener, lemon juice and salt until smooth. Taste, adjust seasoning and chill.
Serve
Spoon the Aubergine Yassa Dip into a ramekin. Arrange the green plantain chips in a serving bowl or cup. Place the ramekin alongside the plantain chips. Serve immediately and enjoy!
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Hi, I'm Lola Christina Alao, co-editor of The Slice newsletter.
Are you a fan of African and Caribbean food? Sign up to Metro's tastiest new newsletter, The Diaspora Dish, where you can get your hands on signature recipes from the Black chefs shaping the London food scene.
And series two is almost here...
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