West African Beef, Plantain, and Okra Stew
While not nearly as sweet as bananas, plantains do have a sweet flavor. In this soup we keep that sweetness at bay by using firm plantains with green skins rather than riper brown-skinned ones--the sugars will have not yet developed, so the fruit will add starchy body to the soup without too much sweetness.
Recipe by Cooking Light October 2014
Credit: Jennifer Causey; Styling: Missie Neville Crawford
287 calories; fat 7.6g; saturated fat 1.9g; mono fat 4g; poly fat 0.6g; protein 23g; carbohydrates 31g; fiber 5g; cholesterol 55mg; iron 3mg; sodium 628mg; calcium 88mg.