Plantain Simboro

This comforting dish is made with a grated starch, wrapped in “island cabbage,” then simmered in coconut milk. This one includes a mince filling.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and grate the plantain into a bowl.

Step 2

Finely dice the spring onion, ginger and garlic then mix with mince.

Step 3

Heat oil in pan and fry the mince until golden brown - season to taste.

Step 4

Mix the mince filling into the grated plantain.

Step 5

Wash the cabbage (or spinach or chard) and lay out 6-8 large leaves. If using cabbage, blanch in hot water for a few minutes to soften to make it easier to roll

Step 6

Spoon the filling onto the individual leaves and roll tightly – ensure the ends are folded in.

Step 7

Place the Simboro rolls into a small pot and cover with water – boil on a low heat.

Step 8

When cooked (approx. 10mins – the Simboro should be firm) remove from pot and leave to cool, pat dry with a paper towel.

Step 9

Roll Simboro in beaten eggs and coat with flour.

Step 10

Heat oil in a frying pan and fry the rolls until golden brown. Remove and dry.

Step 11

Combine all dip ingredients and blend until smooth.

Step 12

Serve Simporo with dip on the side.

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