Michelin-starred chef Aji Akokomi, founder of one Michelin star restaurant Akoko and the more casual Akara, has shared his recipe for Green Plantain Chips with Aubergine Yassa Dip as part of Metro's Diaspora Dish newsletter series.
The recipe, which appears on the menu at Akara, revamps the plantain, a staple in many African and Caribbean households. Aji describes Akara as the 'approachable younger sister of Akoko'.
'At Akara you could just grab an akara [a bean fritter] and a drink and then go and explore Borough Market. Akoko is more of a refined, longer experience,' he said.
African food as fine dining
Aji also spoke about changing perceptions of African cuisine. 'There was the misconception that African food can't be seen as fine dining. But it's changing with our persistence,' he said.
'I've always said that I don't want African food to be a fad. We want it to be a mainstay all over the world, like Indian, French and Japanese cuisine,' he added.
The theme of Black History Month this year is 'Honouring our Communities', and Metro is celebrating Black people doing amazing things for food and culture in the capital.
How to make Aji's Green Plantain Chips with Aubergine Yassa Dip
Serves six. Preparation: 30 minutes.
Ingredients
Green Plantain Chips: 1 green plantain, 500ml vegetable oil (for deep frying), 1 tsp fine sea salt.
Yassa Sauce: 50g grapeseed oil, 500g yellow onions (sliced), 6g pepper salt, 16g garlic paste, 10g cooking kaani (Senegalese chilli sauce), 5g dashi.
Panko Thickener: 200g gluten-free panko breadcrumbs, 400g coconut milk.
Aubergine Yassa Dip: 100g roasted aubergine, 50g yassa sauce, 12.5g panko thickener, 2.5g lemon juice, 1.25g salt.
Method
For the Green Plantain Chips: peel and thinly slice the plantain. Heat vegetable oil to 150°C. Fry for 2–3 minutes until crisp and lightly golden. Drain and season with salt.
For the Panko Thickener: blend the panko breadcrumbs and coconut milk until smooth. Leave to stand for five minutes.
For the Yassa Sauce: heat the oil and cook the onions until soft. Stir in the pepper salt, garlic paste and cooking kaani. Add the dashi and cook briefly. Blend until smooth and cool.
For the Aubergine Yassa Dip: blend the roasted aubergine, Yassa sauce, Panko Thickener, lemon juice and salt until smooth. Taste, adjust seasoning and chill.
To serve: spoon the Aubergine Yassa Dip into a ramekin. Arrange the green plantain chips in a serving bowl or cup. Place the ramekin alongside the plantain chips. Serve immediately.
