So since we are all about bringing light to other amazing Foxes that are making noise in their own unique way, we decided to introduce you to three of our favorite chefs that keep our taste buds rolling. The OUR PLATE series highlights three BF’s that are cooking up something good and are willing to share these easy-to-do recipes. Stay tuned as we’ll be chowing down with theses babes monthly, but first up, Muonja Simba!
Two Sundays ago BrownFox got invited to Muonja Simba’s home; a Tanzanian Brooklyn based artist who shares a beautifully designed space with her husband, Alex. She prepared us brunch which consisted of a traditional dish from her native land that she added her own personal twist to. The Dish: Mtori was filled with flavor with both spice and herb infusions. Catch the recipe below.
This is specifically for the plantain purée; finely chop sweet onion or leek. Chop two yellow plantains in a medium pan. Place 1 tablespoon of coconut oil to heat up then add chopped sweet onions or leek to the medium heated oil in the pan. Sauté sweet onions or leek till translucent, then add chopped yellow plantains and sauté for 1 minute. Add 1/2 Cup of coconut milk and let it cook for about 2 minutes. Blend the cooked yellow plantains into a thick smooth purée, then pour the purée back into the pot and allow to sit and keep warm.
Slice sweet potato (skin on or off is optional).Add 3 cups of water into the pan. Bring water to a boil in a medium to high heat for 4 minutes then allow them to cool down before frying.
Bring a large frying pan to heat withAdd 1tb spoon of coconut oil to a heated frying pan. Slice a green plantain into 4 long ways. Once the oil is hot enough, carefully place each slice on the hot frying pan, taking a pinch of sea salt and sprinkling on each slice. Let it cook for one minute then flip to the other side to cook for one whole minute. Cook plantains till both sides appear a caramel color. Once fully cooked, then place them on top of a paper towel or cloth towel to absorb the excess oil. In the same pan place your sweet potato slices to cook on each side for 1 minute till light brown or crisp then place them on top of paper towel or a clean cloth.
Wash your fish (very important). In a small frying pan add 1tb spoon of coconut oil and allow it heat up. Start to season the top side of the fish adding a pinch of sea salt, black pepper, cumin seed powder, and cardamon seed powder. Carefully place the seasoned side into the heated pan and let it cook for 1 minute without moving the fish. On the top side of the fish, season it with the same spices then switch sides and cook for one minute. As the fish is cooking place slices of the green plantain on a plate, heat up your purée and place it on top of the plantains.
Slice a lemon in half and then squeeze a half of lemon onto the fish to penetrate and enhance its flavor. Take sweet potato chips and place them around the fish. Dice a half of a red red onion and tomato then place them into a bowl. Squeeze the second half of your lemon onto the onions and tomatoes, then toss it on top of the fish. Takecilantro and parsley off the stems and place them all around your plate for a finished look (and taste of course).