Basil and Nene's Shelley May Simboro
TEAM VANUATU
INGREDIENTS
For the Base:
1 Large Ripe Plantain (Fa’I Samoa, Hopa or Vudi)
1 Large Green Plantain
6-8 leaves Island Cabbage (Silverbeet can be used here)
For the Filling:
1 cup of Minced beef
2 stalks Spring Onion
1 thumb Ginger
2 cloves Garlic
Salt and Pepper
10mls Vegetable oil
For the Coating:
1 Egg (beaten)
2 cups Manioc flour (Rice Flour or wheat flour is fine)
For the Dip:
3 Cherry tomatoes
1 cup Pawpaw
1 cup Pineapple
1 tsp Honey
1 tbsp Lime juice
Salt and Pepper to taste.
METHOD
- Peel and grate the plantain into a bowl.
- Finely dice the spring onion, ginger and garlic then mix with mince.
- Heat oil in pan and fry the mince until golden brown - season to taste.
- Mix the mince filling into the grated plantain.
- Wash the island cabbage and lay out 6-8 large leaves.
- Spoon the filling onto the individual leaves and roll tightly – ensure the ends are folded in.
- Place the Simboro rolls into a small pot and cover with water – boil on a low heat.
- When cooked (approx. 10mins – the Simboro should be firm) remove from pot and leave to cool, pat dry with a paper towel.
- Roll Simboro in beaten eggs and coat with manioc flour.
- Heat oil in a frying pan and fry the rolls until golden brown. Remove and dry.
- Combine all dip ingredients and blend until smooth.
- Serve Simporo with dip on the side.
Tried this recipe at home? Let us know what you think!