Mushdodo

Ingredients

• 500ml sunflower oil for frying
• 7 large plantains ripe
• 200ml olive oil, divided
• 375g chestnut mushrooms, quartered or halved if small
• 1 & 1⁄2 large onion, finely chopped
• 1 & 1⁄4 tsp salt
• 6 garlic cloves, finely chopped
• 9 spring onions, finely sliced
• 2 green bell peppers, diced
• 4 yellow/orange/red bell peppers, diced
• 1 1/2 scotch bonnet, deseeded and finely chopped
• 3 gluten free vegetable stock cubes
• 1 & 1⁄2 tsp chilli powder (optional)
• 1& 1⁄2 tsp dried thyme
• 1& 1⁄2 tsp ground black pepper
• 1 & 3⁄4 tsp salt to taste
• 15g each fresh parsley (stalks removed) and coriander (stalks kept), roughly chopped