Tacu tacu
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Loading... - AGNES LEHNERT
- 13 Oct 2020
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Ingredients
- 300 g long-grain white rice
- 1 plantain, peeled
- olive oil
- 2 cloves of garlic , chopped
- 1 onion , finely chopped
- 1 red chilli , finely sliced
- hot chilli sauce
- 1 x 400 g tin of haricot beans , drained
- 4 large free-range eggs
Method
This dish (which can easily be meal in itself) is often served with steak or seafood. It’s awesome straight up, too, with crisp plantain and extra hot chilli sauce for a kickin’ hangover breakfast.
Cook the rice according to packet instructions; drain and cool.
Slice the plantain about 1.5cm thick. Add a couple of good glugs of oil to a large non-stick frying pan over a medium heat and fry the plantain for a few minutes on each side, until crisp and golden. Set aside and keep warm.
Return the pan to the heat, keeping any leftover oil; fry the garlic, onion and chilli over a medium-low heat for 5–10 minutes, or until soft and lightly golden. Stir in 1 tablespoon of hot chilli sauce; add the beans and cooled rice.
Turn the heat up to high and fry the mixture until the rice is piping hot and beginning to crisp, stirring regularly. Stop stirring for the last couple of minutes to let it get golden and crisp on the bottom – this is your tacu tacu! Transfer to a plate and set aside.
Add a little more oil to the same pan and place over a medium heat. Fry the eggs, adding the plantain for the last minute to warm through.
Divide the tacu tacu among your plates, making sure everyone gets some of that lovely crispy bottom, and top each portion with a fried egg, some crispy plantain and an extra dash of chilli sauce, if you like.
