3 Kg bone-in ribeye steaks, 1 1/2 to 2-inches thick
1 tablespoon garlic salt
1/4 teaspoon onion powder
1/2 teaspoon paprika
Freshly ground black pepper
Preheat oven to 400°F.
Season steaks with seasoning and let it rest for about 40 minute.
Place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.
1 ball of Attiéké
Place Attiéké in a microwave-safe dish.
Add 1/2 cup of water and salt to Attiéké.
Allow the semolina to absorb all the water.
Microwave for 5 minutes (repeat by adding 1/4 of water until desired consistency)
Peeled and cut diagonally or round, into 1/4-inch-thick slices
Add salt to the plantain
Add oil into a nonstick skillet and place it on medium heat.
When the oil begins to shimmer but not smoke, add plantains (work in batches) and fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.
Remove plantains from pan and drain on paper towels.
Continue frying in batches until all the plantains are fried.
Simple, fast, easy, yummy!