Roasted Plantain with African Pepper Compote

Name: Roasted Plantain with African Pepper Compote
Ingredients: 5 Scotch bonnet chiles (1 oz.), a mixture of red, green, and orange, washed and hulled; 3 medium plum tomatoes (11 oz.), quartered; 2 cloves garlic, crushed and peeled; 1 medium onion, peeled and quartered; 1 medium scallion, trimmed, and sliced crosswise into 1-inch pieces; 1 Tbsp. Dijon mustard; Kosher salt; Freshly cracked black pepper; 2 ripe plantains (1 lb.), unpeeled; ½ cup (2½ oz.) raw shelled peanuts, skin on; 2 medium avocados (12 oz.); 1 large lime, cut into wedges; ½ tsp. sweet paprika; ¼ tsp. cinnamon (optional); ¼ tsp. cayenne pepper; 1¼ tsp. kosher salt

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Inspired by a popular African street food, this Caribbean dish combines sweet plantain with spicy pepper compote, creamy avocado, tart lime, and crunchy roasted peanuts.

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Ingredients

5 Scotch bonnet chiles (1 oz.), a mixture of red, green, and orange, washed and hulled
3 medium plum tomatoes (11 oz.), quartered
2 cloves garlic, crushed and peeled
1 medium onion, peeled and quartered
1 medium scallion, trimmed, and sliced crosswise into 1-inch pieces
1 Tbsp. Dijon mustard
Kosher salt
Freshly cracked black pepper
2 ripe plantains (1 lb.), unpeeled
½ cup (2½ oz.) raw shelled peanuts, skin on
2 medium avocados (12 oz.)
1 large lime, cut into wedges
½ tsp. sweet paprika
¼ tsp. cinnamon (optional)
¼ tsp. cayenne pepper
1¼ tsp. kosher salt