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Enjoy this staple snack with a twist- a mix of unripe and ripe plantain dipped in a spicy sauce to die for. We draw inspiration from the popular nachos and salsa and have crowned this one to definitely try!


  • 3 pcs unripe plantain
  • 2 pcs ripe plantain
  • 5 pcs tomatoes
  • 2 pcs tatase
  • 1 pc onion
  • 4 pcs rodo
  • 1 teaspoon salt
  • 2 pinches black pepper
  • 2 pcs bouillon cubes
  • 2 cups vegetable oil
  • 1 pc garlic
  • 2 pinches curry


  1. Pour the oil into a deep fryer. Turn the heat up to high for a few minutes.
  2. Peel unripe plantain and slice to thin long strips. Sprinkle some salt to taste and drop a few into the in hot oil at a time to avoid the pieces sticking together.
  3. Repeat until all have been fried. Set aside and allow to cool.
  4. Dice ripe plantain and fry using the same oil. Cook until slightly brown. Set aside.
  5. To start off your sauce chop the tomatoes, onions, garlic, tatase and rodo.
  6. Pour 3 tablespoons of oil into a frying pan. Heat for about 1 minute and add in your chopped tomato, onions, garlic, tatase, rodo and a little water. Allow to simmer for about 8 minutes or until very soft. Add in the fried ripe plantain.
  7. Crush stock cube, add curry (optional), black pepper and remaining salt to taste and let it simmer for about 5 minutes.
  8. Serve the ikpekere with pepper sauce on the side.

Click here to get all the ingredients for this recipe.

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This article was first published on 12th April 2017

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