A reimagined celebration of Southern Nigerian flavours in a modern plated dish.
This savoury tart brings together ripe plantain and classic pastry technique to form a crisp, golden shell. It’s filled with a rich mousse of sautéed Edika Ikong (waterleaf, ugu, and periwinkle) — delicately puréed for a velvety finish — and finished with a smoky pepper emulsion inspired by the Nigerian stew pot.
YIELD: 6 servings
COMPONENTS:
– Plantain Tart Shell
– Edika Ikong Mousse
– Smoked Pepper Emulsion
1. PLANTAIN TART SHELL
Ingredients:
– 1 cup mashed ripe plantain (soft but not overripe)
– 1¼ cups all-purpose flour
– 1 egg yolk
– ¼ tsp salt
– 2 tbsp cold butter (cubed)
– Ice water, as needed
Method:
1. In a bowl, mix flour and salt. Rub in cold butter until crumbly.
2. Fold in mashed plantain and egg yolk. Mix gently to form dough.
3. Add a tablespoon of cold water if needed for binding.
4. Chill dough for 30 mins, then roll out and press into greased cylinder tart molds or rings.
5. Bake at 180°C (350°F) for 15–18 mins until golden and firm. Cool and unmold.
2. EDIKA IKONG MOUSSE
Ingredients:
– 1 cup shredded ugu (fluted pumpkin leaves)
– 1 cup shredded waterleaf
-1/4 cup chopped pepper mix
– ½ cup cooked periwinkle (meat removed from shell)
– 2 tbsp palm oil
– 1 small onion, chopped
– 1 tsp ground crayfish
– 1 clove garlic
– Salt and seasoning cube, to taste
– 3 tbsp heavy cream
– ½ tsp gelatin (optional for extra firmness)
Method:
1. In palm oil, sauté onions, garlic, pepper mix and crayfish until fragrant.
2. Add vegetables and periwinkle. Cook on medium heat for 5–7 mins until wilted and well-seasoned.
3. Blend to a fine purée. Stir in cream (and softened gelatin if using).
4. Chill mousse until set. Pipe or spoon into cooled tart shells before serving.
SMOKED PEPPER EMULSION
Ingredients:
– 2 red bell peppers (roasted & peeled)
– 1 scotch bonnet (roasted)
– 1 medium tomato
– 1 tbsp palm oil
– 1 tbsp ground crayfish
– Salt to taste
Method:
1. Blend roasted peppers and tomato until smooth.
2. Sauté crayfish in palm oil, then add the purée.
3. Simmer until thick, season, then blend again or sieve for smooth finish.
4. Warm before plating.
PLATING:
– Pipe mousse into tart shell and place on the sauce base.
– Spoon or dot pepper emulsion around tart or swipe as a base.
– Garnish with micro herbs, fried waterleaf crisps, or a drizzle of herb oil for contrast.
Chef Marbie
Instagram: @marbieO +234 810 498 3310
