Baked Plantain

1. Preheat your oven to 180°C (350°F).
2. Lightly oil a baking tray or line it with parchment paper.
3. Peel and slice ripe plantains diagonally into medium-thick rounds.
4. Arrange the slices in a single layer on the tray and brush lightly with oil.
5. Bake for 30 minutes on low heat.
6. Flip each slice and bake for an additional 15 minutes, or until golden and slightly crisp at the edges.
7. Set aside and keep warm.

Porridge Beans

1. Rinse beans thoroughly and place in a pot with enough water to cover.
2. Bring to a boil over medium heat and cook for about 15 minutes.
3. While beans are boiling, blend the tomatoes, onion, and garlic into a smooth paste.
4. Add the blended mixture to the pot and continue to cook for another 30 minutes, stirring occasionally.
5. Once the beans are fork-tender, add salt and palm oil.
6. Reduce heat and simmer for another 15 minutes, allowing the flavours to meld and the mixture to become creamy and slightly mashed.
7. Remove from heat and keep warm.

Chapati

1. Sift the whole wheat flour to aerate and remove any coarse particles.
2. In a mixing bowl, combine the salt, jaggery, and oil. Add warm water gradually, stirring to dissolve the ingredients.
3. Slowly add the flour, mixing until a soft, pliable dough forms. Knead for 5–7 minutes until smooth.
4. Divide the dough into equal-sized balls.
5. Roll each ball into a strip, then coil it into a spiral and flatten it again into a ball; this creates a layered texture.
6. Using a rolling pin, roll each ball into a flat round of medium thickness.
7.  Mix a cup of oil with the minced garlic and leave on heat for 5 minutes to infuse; this gives the chapati a slight garlic flavour.
8. Heat a skillet or flat pan over medium heat and lightly oil the surface.
9. Place one dough round on the pan and cook until light brown spots appear. Flip and repeat.
10. Add a little oil and continue flipping until both sides are well-cooked and the chapati is soft but not doughy.
11. Remove and store in a covered container or warmer to retain softness. Repeat with remaining dough.