Plantain and Tamarind Soup

1. 2 tbsp sesame oil
2. 2 tsp cumin
3. 1/2 – 1 tsp chilli flakes
4. 1 large diced onion
5. 2 tsp garlic
6. 2 – 4 very ripe plantain, cut into pieces

1. 1 pint chicken stock
2. 2 50g packs of Grace's coconut milk mixed with 1/2 pint water
3. 1 can tamarind juice

1. Cilantro to taste
2. Salt and pepper to taste

Heat the sesame oil in a saucepan and, when hot, add the cumin and chilli flakes and let them sizzle for about 20 seconds to release their flavours. Lower the heat and add the diced onion, and the garlic (being careful not to let the garlic burn and become bitter). Once the onions soften, add the sliced plantain and let it cook for a couple of minutes. Next add the chicken stock, tamarind juice, and coconut milk (1 1/2 to 2 pints in total of liquid). Bring the saucepan to the boil, and then reduce the heat and let it simmer until the plantain is very soft. Take the saucepan off the heat, and blend the mixture. You may want to add more liquid if the soup is too thick (this isn't an exact science, and depends on the size of plantain available!). Return the saucepan to the heat, add plenty of chopped fresh cilantro (coriander to you Brits!), and salt and pepper to taste! Serve with crusty bread, mix with good friends and conversation, and enjoy!