Who knew there were over 50 ways to eat plantain?

ReConnect Africa speaks to Patti Sloley about her new cookery book, ‘A Date with Plantain’, and how she came up with 51 ways to celebrate one of Africa’s most delicious foods

ReConnect Africa: What inspired you to dedicate an entire cookbook to plantain?

Patti Sloley: My first cookbook ‘A Plate in the Sun’ explored classic and creative African fusion dishes, including plantain. In my new book I had intended to dedicate a chapter to plantain and experiment with fusion flavours. Once I started talking to friends and testing recipes, I soon realised how versatile plantain is and that it could be a book on its own.

ReConnect Africa: How many ways have you found to cook plantain and what was behind your choice of which recipe to include in this book?

Patti Sloley: I settled on 51 fusion recipes and ideas. There were so many, it was a challenge to decide which to choose. One of the many advantages of plantain is its versatility and its ability, across all stages of ripeness from green to yellow to black, to combine with other tastes and textures. I wanted to show how diverse, nutritious and delicious an ingredient this is, how easy it is to cook – dice, spice, chop, steam, fry, bake, poach, grill. These 51 ways have something for everyone: starters, snacks, salads, smoothies, mains, desserts and tapas-style entertaining tips.

ReConnect Africa: What do you think is the reason for our love affair with plantain?

Patti Sloley: The answer is simple - plantain can be both savoury and sweet; it’s inexpensive, it’s nutritious and it’s delicious. “Kofi Brokeman”, as grilled plantain is affectionately called in Ghana, is probably one of the simplest, cheapest and most satisfying street foods available. When you’re down on your luck, the sight of plantain grilling over hot charcoal is very welcome! How can you not fall in love with kelewele, a timeless classic, with its tantalizing aroma wafting along a tropical evening breeze…?
I’m totally in love with this ingredient. My passion for plantain has earned me the name “Plantain Patti” with my colleagues and guests at the Novelli Academy.

ReConnect Africa: What kind of reaction do you get from non-Africans who try plantain and have tasted your dishes?

Patti Sloley: What a revelation! Some have seen plantain in supermarkets, some think it’s a big banana, some have never heard of it and no-one’s quite sure what to do with it. Once they taste it, they all love it. Many are excited that they have an alternative to potato and pasta!

Whether I’m running a ‘Taste of Ghana’ course at the Novelli Academy, or serving Ghanaian dishes at my pop-up restaurant in the cellar at Rollings Wine in Harpenden, plantain is a constant on the menu and I can proudly say there are never leftovers.

ReConnect Africa: What motivated you into a career working with food?

Patti Sloley: Working with food was never part of my plan. Like many food lovers, my earliest inspiration came from good home-cooking. My mum always emphasised the importance of great ingredients and good nutrition. Unfortunately African food and its exciting flavours are relatively unknown in the West. There are many positive aspects to Africa that you don’t often see in the media.

I’ve always loved creativity and innovation and experimenting with flavours. Like art, cooking is a form of self-expression and food is a great communicator. They say ‘life is what happens to you when you’re busy making plans’…and now I find myself expressing myself through fusion food, sharing hints and flavours from the delicious side of Africa.

ReConnect Africa: You previously published a fusion Ghana/Western cookbook called ‘A Plate in the Sun’. How does it feel to have a second book out?

Patti Sloley: A great sense of accomplishment and very exciting! At a recent ‘Supper with Patti’, I served dishes from both my books and again the kelewele (plantain spiced with chilli and ginger) went down very well.

One of my guests, who had never tried African food, enjoyed the flavours so much she bought a book and now confidently cooks dishes from it. That’s inspiring and makes me feel proud.

ReConnect Africa: What did you learn from your first experience as a writer that you are now able to use with this book?

Patti Sloley: In a sense it was easier writing the second book as I felt more relaxed and focused and knew where I wanted to go. The feedback from the first book was great and made me realise people were enjoying the diversity of the cooking and flavours.

I also learned that discipline and hard work is empowering and does pay off.