Slow Cooker Duck and Plantain Curry with Sierra Leone Flavors

I’ve been experimenting with plantain recipes again after a triumphant trip to Brixton Market. This is my West African-inspired slow cooked duck, sweet potato and plantain curry.

Why You’ll Love This West African Slow Cooker Duck and Plantain Curry

Plantain curry with duck and sweet potato, scented with warming spices? This dish brings together bold, aromatic flavours in one comforting pot.

The ginger, cardamom and curry powder give a bright spice note, while the duck and coconut milk add depth and richness. Sweet potato and ripe plantain contribute a gentle Sierra Leonean sweetness that balances the savoury elements.

After a short bit of prep, everything goes into the slow cooker. Set it to slow cook and in about four hours you’ll have a fragrant bowl of West African Slow Cooker Duck and Plantain Curry.

Tips for Making West African Slow Cooker Duck and Plantain Curry

Here are a few practical tips to get the best results:

1. Brown the meat and fry the onions first. This step adds an extra layer of flavour and makes a noticeable difference, even though the slow cooker will finish the cooking.

2. Make it the day before if you can. The flavours develop overnight and the curry tastes even better the next day.

Thank you for reading my West African Slow Cooker Duck and Plantain Curry recipe. I regularly share traditional African recipes, fusion dishes, Sierra Leone flavours and travel-inspired cooking ideas, so please check back for more.

Share your results with #recipesfromapantry on social media if you try Slow Cooked Duck and Plantain Curry – Sierra Leone Flavours. I love seeing your photos and feedback.

overhead view of plantain curry in white bowl on a white towel

Print Recipe

Slow Cooked Duck and Plantain Curry – Sierra Leone Flavours

An easy West African slow cooked duck and plantain curry.

Prep Time
15 mins

Cook Time
4 hrs 14 mins

Total Time
4 hrs 14 mins

Course: Main

Cuisine: African

Servings: 4

Calories: 380kcal

Author: Bintu Hardy

Ingredients

For the duck:

1/2 tsp all spice
1/2 tsp ground coriander
1 tbsp vegetable oil

For the curry:

1 tbsp vegetable oil
1 onion, finely chopped
1 red bell pepper, deseeded and chopped
1 large sweet potato, chopped into 1.5cm cubes
Chopped scotch bonnet chilli to taste
2 garlic cloves, minced
2 tsp minced ginger
1 tbsp curry powder
1 tsp ground coriander
1/2 tsp allspice
1/2 tsp white pepper
4 cardamom pods, split
1 jumbo maggi cube, crumbled
400 ml coconut milk
1 plantain, peeled and cut into discs

Instructions

Combine the oil and spices, toss in the duck and let it marinate for 15 minutes.
Heat the oil in a skillet. When hot, brown the duck on all sides over medium heat, then remove and set aside.
Add the onion and pepper to the skillet and fry for about 5 minutes until softened.
Stir in the sweet potato, chilli, garlic, ginger and remaining spices and fry for a few minutes to combine the flavours.
Transfer everything to the slow cooker. Add the crumbled maggi cube, coconut milk and a little water if needed. Mix well, cover and set to cook for 4 hours on the slow cooker setting.
After about 2 hours, add the plantain so it cooks through but retains its shape. Finish cooking, then adjust seasoning before serving with rice. This also keeps and tastes even better the next day.

Nutrition