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New Soul Kitchen

Source: CLEO TV 

Chef Essie puts a new spin on chips and dips with fried tostones and spicy guacamole. Plus, she uses a traditional Ghanian-style mortar to perfect the dish.

Ingredients

  • INGREDIENTS FOR TOSTONES
  • 1 cup of coconut oil
  • 3 green plantains
  • Pinch of salt
  • 1 tablespoon EssieSpice Mekko Dry Rub
  • .
  • INGREDIENTS FOR GUACAMOLE
  • 2 medium sized avocados
  • Salt to taste
  • Pinch of ground black pepper
  • EssieSpice Mango Chili Medley
  • 1/2 red onion, diced
  • 1/2 large tomato, diced
  • Sprigs of cilantro
  • 1 garlic minced
  • 1 lime to taste

Instructions

Preparation for Tostones
  1. Peel plantains and cut across into 1-inch pieces.
  2. Heat coconut oil in a large heavy bottom pot on high heat and check if it's at least 350 degrees F.
  3. Slowly lower the plantains into the hot oil and fry for about 2 minutes.
  4. Take out of oil and smash across with a pestle, plate, or bottle so it's flat.
  5. Refry until crisp and golden brown and remove.
  6. While still hot, sprinkle on EssieSpice Mekko Dry Rub and salt to taste.
Preparation for Guacamole
  1. Mash avocado in a bowl and add all the ingredients.
  2. Mix until even and add a touch of lime juice for taste.
 

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