Shay's Mediterranean Sweet Pepper Salad with Papita's

Fried plantains and this sweet pepper salad go so well together.

Papita's (sweet fried plantain) Recipe Part 1:

Green plantains

Looking for a snack, here it is! It's  quick easy and delicious. This is what you will need.

1 soft plantain (not too soft -yellow) and ( not too green and firm)

1 small bowl of water

2 teaspoons of salt

2-3 cups of vegetable oil

1 small shallow pot/deep dryer

Cut the ends of the plantain, slice straight down the middle with a knife. Peel plantain open, discard skin and slice plantain into slices shown above. Add plantain slices to hot oil. Once the plantain obtain a light golden color remove from oil and set aside on a paper towel, until plantains are done. Lower temperature slightly, then add salt to bowl of water, then dip individually slices into water and place back into hot oil (caution, oil may splatter so be careful). Let fry until a golden brown and remove from oil. Repeat until you finish.

peeled plantain

My good friend Shay is from Baghdad and every time I have lunch or dinner at her place, she makes these bright and delicious salads. She made this the other day and I had to share it with you guys.

Shay's Mediterranean Sweet Pepper Recipe

3 cups of mixed baby arugula & baby greens

2 sweet yellow peppers (chopped)

2 sweet orange peppers (chopped)

2 sweet red peppers (chopped)

1/2 cucumber (chopped)

1 tomato (diced)

1/2 lemon

3 tablespoons of extra virgin olive oil

1 teaspoon of salt

1 teaspoon of black pepper

1/2 green pepper (chopped)

1 chives (diced)

4 tablespoons of feta cheese/goat cheese

In a medium sized bowl rinse greens, once drained add cucumber, peppers, tomato, chives and squeeze lemon juice over greens. Drizzle olive oil, add salt, pepper and feta cheese. Garnish with favorite dressing and enjoy.

Akra - Taro Root Fritters

Roots are nature's underground treats

Root are delicious vegetables found underground. These delicious veggies come in varies sizes and shapes and can be found around the world. Roots can be boiled or fried. The Taro Fritter can be served as an appetizer, a snack or even given as a delicious party favor. Surprisingly, roots are commonly under appreciated.

Recipe (yielding 6-8 servings)

Malanga/Taro Root

2 Taro Roots
1/4 cup of flour
3 cups of vegetable oil
2 tablespoons of salt
1 tablespoon of pepper
1/4 cup of milk
1/4 cup of parsley
1/2 green pepper
1/2 onion
2 habanero peppers (seeded)
3 cloves of garlic (minced)
Deep fryer





Step1.  Chop onions, green pepper, habanero pepper, parsley and garlic cloves.

Step 2.  In a middle size saucer pan add oil to hot pan and saute chopped ingredients until onions are clear, season with salt and pepper. Then remove from stove top.

Step 3.  Peel and grate root, add milk and flour. Then mix all together.

Step 4. Then fold in the sauteed veggies.  Let mixture sit for about an hour before frying. I placed my batch in the freezer for 30 mins because I couldn't wait to eat it.


Step 5. In a shallow pot/deep fryer add oil. Once the oil is hot you are going to spoon in the akra mixture (about the size of meatballs).  The consistency of the akra mixture does not allow to form balls before dropping into the oil, so use a large tablespoon to spoon in the mixture into the hot oil. Once in the oil it puffs up and takes the shape.

Step 6.  Remove once golden brown and enjoy.

A pli ta (Until next time)...