Suya-Spiced Chicken Plantain Boats
I am obsessed with plantains. They are incredibly versatile, and having a few on hand is never a bad idea. Whether they're fried, baked, mashed, or stuffed, plantains can easily become the foundation of a quick meal or a show-stopping dish.
Plantain boats are one of those recipes that naturally invite creativity. A simple base of ripe plantains is transformed into something bold, layered, and deeply satisfying. In this version, leftover rotisserie chicken is reimagined into a 30-minute dish that draws inspiration from Caribbean plantain traditions and the peanut-forward, spice-driven flavors found across parts of Africa.
As a Zimbabwean, I grew up with dishes like huku nedovi, where peanuts play a central role in creating richness and depth. While this recipe is not a traditional Zimbabwean dish, the combination of peanuts and warming spices immediately feels familiar to me. That same appreciation for nutty, savory flavors is part of what drew me to suya (yaji) seasoning, a West African spice blend known for its smoky, bold character and use of ground peanuts.
Across the Caribbean and Latin America, plantains are a foundational ingredient used in both sweet and savory preparations. Their natural sweetness makes them ideal for balancing spice, acidity, and richness. Plantains are also enjoyed throughout many African countries, often fried, roasted, or served alongside stews and grilled meats, making them a natural bridge between the influences behind this dish.
The filling combines shredded rotisserie chicken with suya seasoning, tomato paste, Worcestershire sauce, and aromatics, then is lightly bound with peanut butter for texture and cohesion. Quick-pickled red onions provide brightness and acidity, while crispy chicken skin is repurposed as a crunchy topping that reinforces the roasted flavor of the bird. A final sprinkle of crushed peanuts echoes the nutty notes in the seasoning and ties the dish together.
Designed for speed, flexibility, and maximum flavor, these Suya-Spiced Chicken Stuffed Plantain Boats show how a handful of pantry ingredients and leftovers can be transformed into something vibrant, visually striking, and deeply satisfying in under 30 minutes.
Suya-Spiced. Chicken Plantain Boats
Sweet fried plantains stuffed with suya-spiced rotisserie chicken, crunchy peanuts, crispy chicken skin, and tangy quick-pickled red onions. This easy 30-minute recipe brings together bold flavors, contrasting textures, and a creative use for leftover chicken.
Ingredients
- 4 ripe yellow plantains with black spots (not overly ripe to hold structure)
- Peanut oil, for frying (shallow fry)
- Crispy chicken skin, from rotisserie chicken
- 2 cups shredded rotisserie chicken (mostly thigh/leg meat, some breast)
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp suya spice
- 1 tsp smoked paprika
- 2 tsp tomato paste
- ½ tsp chicken boullion paste
- 1 tbsp Worcestershire sauce
- 1-2 tbsp peanut butter
- 2–3 tbsp to ½ cup water (adjust if chicken is more or less dry)
- Salt and black pepper, to taste
- 1 tsp chili flakes, to taste (optional)
- 2 tbsp crushed roasted peanuts (optional garnish)
- Fresh parsley, chopped (optional garnish)
- Pickled red onions (store bought or homemade, optional garnish)
- ½ large red onion
- ½ cup vinegar
- ½ cup hot water
- ½ tsp salt
- 1 tsp sugar
- 1-2 bay leaves
- 1 tsp black peppercorns
- 1 tbsp grenadine
Instructions
- In a bowl or jar, combine the vinegar, hot water, sugar, salt, bay leaf, peppercorns, and grenadine. Add the sliced red onion and stir well. Set aside while you prepare the remaining ingredients.
- Place the chicken skin in a cold skillet and set over medium heat. Cook for 5–8 minutes, turning occasionally, until crisp and golden brown. Transfer to a plate and set aside. You can chop finely or into shards.
- Heat at least 1 inch of peanut oil in a skillet over medium to medium-low heat. Fry the peeled plantains for 2–3 minutes, turning occasionally, until golden and softened. Remove from the oil and let rest for 3–5 minutes.
- Using a sharp knife, cut a lengthwise slit down the center of each plantain, being careful not to cut all the way through.
- Using the back of a spoon, gently press and widen the opening to create a deep cavity for the filling. If necessary, trim a thin slice from the bottom so the plantains sit flat.
- Heat a skillet over medium heat. Add the diced onion and cook for about 2 minutes, until softened.
- Add the garlic and cook for 30 seconds more.
- Stir in the tomato paste and boullion paste. Cook for 1–2 minutes, until the mixture darkens slightly and becomes fragrant.
- Add the shredded chicken, suya spice, paprika, chili flakes, salt, and black pepper. Stir to combine.
- Add the peanut butter and 2–3 tablespoons, or up to half a cup of water. Mix until evenly coated. Cook for 2–3 minutes, until thick, moist, and slightly sticky.
- Add the beans and Worcestershire sauce, and finish for another 1–2 minutes.
- Spoon the chicken filling generously into each plantain boat, in portions.
- Top with the pickled red onions, crispy chicken skin, crushed roasted peanuts, and chopped parsley.
- Serve warm.
Notes
- If filling looks dry: add 1 tbsp water at a time until glossy
- Plantains must be ripe (yellow with black spots) for softness
- Don’t overfill peanut butter, it should bind, not dominate
- Worcestershire replaces soy sauce in this version for deeper, rounder umami
- The final dish should look layered, not saucy
- Texture contrast is essential: crispy skin + soft plantain + acidic onions
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Biltong Carbonara
Carbonara is one of the most iconic Roman pasta dishes in the world, traditionally built around cured pork, pecorino cheese, eggs, black pepper, and pasta water to create a silky emulsion without cream. In this version, I wanted to reinterpret that structure through a Southern African lens using one of the region’s most beloved ingredients: biltong.
Biltong is a cured and air-dried beef commonly enjoyed across Zimbabwe, South Africa, Botswana, and Namibia. While many people compare it to jerky, the flavor and texture are completely different. Biltong is richer, more tender, and deeply savory, with concentrated beef flavor from the curing and drying process. It is not just a snack where I come from, it is part of the culture.
For this dish, I wanted to respect the foundation of a traditional carbonara while introducing the bold identity of biltong in a way that still feels intentional and balanced. Instead of replacing the classic smoky pork notes entirely, I use rendered bacon fat to preserve that familiar carbonara backbone while allowing the cured beef flavor of the biltong to take center stage.
The result is a fusion dish that feels both comforting and personal. Silky pasta coated in a glossy pecorino and egg sauce, layered with black pepper, smoky bacon fat, and the deep umami of biltong.
This recipe reflects the kind of cooking I love most, honoring classic techniques while telling my own story through flavor.
Biltong Carbonara
A Southern African-inspired twist on classic Roman carbonara made with biltong, pecorino, eggs, and smoky bacon fat for a rich, savory pasta with bold cured beef flavor.
Ingredients
- 8 oz (225g) dry spaghetti noodles
- 3 strips thick bacon (for rendered fat)
- 1 cup (black pepper) biltong, divided into two portions (½ cup finely chopped and ½ cup sliced for garnish)
- 2 whole eggs
- 1 egg yelp
- 1 1/4 cup grated pecorino cheese
- 1½ teaspoon freshly cracked black pepper
- 1 large garlic clove, smashed
- 1–1½ cups reserved pasta water
- Chilli flakes (optional)
Instructions
- In a large mixing bowl, combine the egg, yolk, pecorino, ½ teaspoon of the black pepper, and 1/2 the biltong, finely chopped. Mix thoroughly with a fork until fully combined then set aside.
- Bring a large pot of salted water to a boil. Cook the spaghetti noodles until 1 minute before al dente according to package instructions.
- Reserve 1–1½ cups pasta water before draining.
- Place bacon strips into a cold pan. Turn heat to medium-low and cook until crispy and the fat has rendered, about 6–8 minutes. Remove bacon (use for another reicepe) and set the oil aside. Keep rendered fat in the pan.
- Lower heat to low-medium then add smashed garlic clove and a small pinch of black pepper to the bacon fat. Cook for 20–30 seconds until fragrant, then remove garlic.
- Add drained pasta into the pan and toss in the bacon fat, follwoed by add a small splash of reserved pasta water and toss again.
- Transfer the pasta to the mixing bowl with the egg mixture.
- Wait about 10 seconds so the pasta is hot but not scorching.
- Toss aggressively until the sauce begins coating the pasta.
- Add reserved warm pasta water gradually, 1 tablespoon at a time, until the sauce becomes glossy and silky. Be patirnet, it's can take a few mintue!
- Twirl pasta onto serving plates and top servings with sliced biltong, extra pecorino, freshly cracked black pepper and chilli flakes.
- Serve immediately.
Nutrition Facts
Calories
640Fat (grams)
34 gSat. Fat (grams)
14 gCarbs (grams)
38 gFiber (grams)
2 gProtein (grams)
32 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Braai-Style Homemade Boerewors Sausage with Cherry Plum
This is Part 3 of my braai-inspired series, and the final plate brings everything full circle with one of the most iconic elements of Southern African food culture: boerewors.
After exploring peri-peri chicken in Part 1 and BBQ- and curry-spiced lamb in Part 2, this final installment shifts focus to the centerpiece of many braai gatherings: sausage. In many Southern African homes, boerewors is not just another protein on the grill; it is often the anchor around which everything else is built. From the fire itself to the sides and conversations shared around the table, it holds a central place in the braai experience.
Traditional boerewors is typically made with a higher fat content (often around a 70/30 lean-to-fat ratio), which is key to its signature juiciness and flavour when grilled over open heat. That balance of fat is what gives it its distinctive texture and keeps it from drying out during the braai process.
For this final plate, I also followed through on the community vote, which leaned heavily toward sausage over fish. That result raised an interesting reflection on how different proteins fit into braai culture. While fish certainly plays an important role in some coastal traditions and regions, sausage remains one of the most recognizable and widely enjoyed staples of everyday braai cooking.
Rather than overcomplicating the process, I kept this recipe grounded and accessible. The sausage is made using seasoned ground meat, which can easily be prepared at home and stuffed into casings for full control over flavour and texture. It also serves as a practical introduction for anyone interested in trying homemade boerewors without needing specialized cuts or advanced butchery skills. I used a sausage-stuffing attachment for a KitchenAid mixer, though standalone sausage stuffers work just as well.
The plate is completed with classic sides: pap/sadza, chakalaka, and collard greens. These are not simply additions to the meal; they create balance. Pap/sadza provides the foundation, chakalaka brings heat and spice, and the greens add freshness and contrast. Together, they complete the structure of a proper braai plate.
To close the series, I paired the meal with a cherry plum drink, another choice inspired by the community vote. Throughout this series, drinks have played a subtle but important role in reflecting how braai culture extends beyond food alone. The drink adds brightness and balance, complementing the plate rather than competing with it.
This final recipe is less about complexity and more about completeness: a full braai experience that brings together fire, food, sides, and shared culture on one plate.
Braai-Style Boerewors Sausage with Pap, Chakalaka, and Collard Greens
A traditional boerewors-style sausage made from seasoned ground meat, stuffed and grilled for a classic Southern African braai plate. Served with soft pap, rich chakalaka (vegetable relish), and collard greens, and paired with a refreshing cherry plum drink.
Ingredients
- 2.4 lb ground beef (not too lean)
- 1 lb ground pork
- 2 tsp salt
- 1 tsp whole black peppercorns
- 2 tbsp whole coriander seeds
- 1/2 tsp whole allspice berries
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1 tbsp red wine vinegar
- 1 packet sausage casings (standard pack; amount used will vary depending on stuffing size for 3.4 lb meat)
- 2 cups maize meal
- 3 cups hot water (add gradually)
- 1 to 1½ cups cold water
- 1 tsp salt
- 1 tbsp butter
- 1 onion, chopped
- 2–3 carrots, grated
- 1 chilli pepper, minced (optional)
- 2–3 garlic cloves, minced
- 1 inch ginger, grated (optional)
- 1/2 cup roasted tomatoes, diced
- 1/2 green bell pepper, chopped
- 1/2 cup baked beans
- 1 tbsp curry powder
- 1 tsp coriander spice
- 1 tsp smoked paprika
- 1 tbsp tomato paste
- 2 tbsp cooking oil
- 1 cup water
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
- 4–5 cups collard greens
- 2 tbsp oil or butter
- 1 tbsp garlic powder
- Salt to taste
- Splash of water or stock
- Splash of vinegar
Instructions
- Toast coriander seeds, peppercorns, and allspice berries until fragrant, then crush.
- Mix spices with ground beef, pork, salt, paprika, garlic powder, cloves, nutmeg, and vinegar until just combined.
- Let the mixture rest for 20–30 minutes before stuffing.
- Stuff into casings, then loosely cover and refrigerate for 1–12 hours (overnight recommended).
- Before cooking, remove from fridge for 10–15 minutes.
- Grill over medium heat or bake at 325°F (160°C) for about 30 minutes, turning halfway, until browned and cooked through. Do not pierce sausages while cooking.
- Mix maize meal with cold water to form a smooth paste.
- Gradually add hot water while stirring to avoid lumps.
- Cook on low heat for about 15 minutes, stirring occasionally.
- Add more maize meal if needed to adjust thickness.
- Beat with a wooden spoon until smooth, then cover and let rest.
- Heat oil in a pan.
- Sauté onion, carrot, green pepper, chilli, garlic, and ginger until soft.
- Add curry powder, coriander, and smoked paprika and cook briefly.
- Add roasted tomatoes, tomato paste, baked beans, and water.
- Simmer 10–15 minutes until thick.
- Stir in Worcestershire sauce at the end and season.
- Sauté greens in oil or butter until wilted.
- Add a splash of water or stock, cover, and simmer until tender.
- Finish with salt and vinegar
Notes
- Always wash sausage casings properly according to packet instructions before use.
- Resting the sausage mixture before stuffing improves texture and handling.
- Do not cook sausages on high heat; low to medium heat prevents splitting.
- Pap texture can be adjusted by adding more maize meal or water depending on preference.
- Stuffing sausages takes practice; small tears or uneven lengths are normal for first attempts.
Nutrition Facts
Calories
650Fat (grams)
40 gCarbs (grams)
55 gProtein (grams)
30 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
