Wine Red

Who puts butter on plantain?

Chef Sam Jarrett does! He also slow cooks them in a water bath, infuses them with scotch bonnet and ginger and serves them with Wagyu short rib and pickled chillies, all inspired by the colour ‘Wine Red’.

He also seasons coconut bread with suya spice and roasts onions to serve them with a pomegranate vinegarette on a bed of whipped feta and bulgar. I know the Aunties will be sceptical, but trust me, it’s delicious!

Shot for FoodSpo.