FIVE (5) AMAZINGLY DELICIOUS PLANTAIN RECIPES YOU REALLY SHOULD TRY!

Plantains are traditional treats known in many parts of the world like West Africa, Caribbean, East Africa, Central and South America. They are known to be part of the banana family but slightly bigger, often times, people tend to confuse one for the other, simply because they look alike and are both versatile. However, the characteristics of both are different, ranging from their flavors, health benefits to their appearance and so much more. Plantains are extremely versatile and can be prepared and enjoyed in so many ways, from 10 minute recipes to an hour recipe.

Plantains are commonly fried, baked, grilled or boiled. Fried plantains are called dodo or Kelewele. It can also be eaten as a snack called Plantain chips. Today, we have curated 5 creative ways to enjoy your Plantains.

Plantain Crepes

Ingredients

•  1 Plantain large ripe or overripe
• 2 Eggs
• 1/4 Cup Flour
• 1 Tbsp butter or oil
• 1/4 Tsp nutmeg
• 1/4 Tsp baking powder
• 2 Tbsp Milk about 2 to 4 Tbsp milk
•  1/8 Tsp Salt

Instructions

• Peel the plantains and cut them into slices or little chunks. Place the slices in a blender or food processor and blend until smooth.
• Add all the other ingredients and blend until smooth and lump free
• Heat a skillet/frying pan on a medium heat. Brush with a little bit of oil and once it becomes hot, pour the batter about a quarter cup at a time.
• Let it cook for few seconds to a minute until it begins to hold up just like the regular pancake
• Flip to the other side and cook for few more seconds
• Repeat the process with the remaining batter
• Serve with honey, maple syrup or whatever topping you prefer. Enjoy!

Plantain Lasagna (also known as pasteleon)

Ingredients

•  Ripe Plantains
• Spices - Cumin, smoked paprika, dried oregano, thyme, ground coriander, and cayenne pepper.

• Ground Beef or Chicken
• Black Beans (optional)
• Olives – An ingredient often found in Puerto Rican cuisine, olives add another layer of flavor to this recipe.
• Eggs – This element binds the pastelon together.

Instructions

• Using a sharp knife, cut both ends off the plantain. That will make them easier to peel. Then slit a shallow line down the peel of the plantain from top to bottom and remove the peel by pulling it back.
• Slice the plantains into long strips. You can usually get 4-5 pieces per plantain, depending on its size.
• Cook – From here, you can either fry or bake the plantains. (Personally, I prefer frying.)
• Heat a large skillet or cast iron with oil about ½ inch deep on medium-high heat until it is hot but not smoking.
• Fry the plantain in batches, turning once, until lightly brown for about 5 minutes. Use a slotted spoon to remove the fried plantains and drain them on paper towels.
• Spray a baking sheet lightly with cooking oil (preferably canola oil) and arrange the plantains in a single layer.
• Lightly Oil Plantains – Once arranged, spray the side of the plantains facing up with canola oil lightly.
• Bake at 400℉/205℃, turning over the slices after 8 minutes.
• Brown – Bake for about 12-20 minutes or until they turn light brown.

Filling

• Add about 1-2 tablespoons of oil to a skillet on medium-high heat.
• Add the onions, garlic, cumin, smoked paprika, cayenne, oregano, and coriander, then sauté for about a minute.
• Then add the bell pepper and tomato sauce and bring to a simmer.
• Add the ground meat and beans and cook for about 7-10 minutes while stirring frequently. Season with salt, chicken bouillon or sazon, and black pepper.
• Finally, add green onions, and parsley, adjusting the seasonings to taste.
• Remove the filling from the heat and set it aside.

Assembling Plantain Lasagna

• Line the bottom of the baking pan with the fried or baked plantains. Make sure there is no space between the plantains.
• On top of the plantains, add a decent amount of the beef mixture to make a layer, just like you would prepare lasagna.
• Alternate rows of plantains and meat until both are used up. Add optional cheese in between each layer, if desired.
• When you’ve finished layering, whisk the eggs in a large bowl and pour them over the top of the pastelon. Make sure you cover the entire thing.
• Add cheese on top if desired or leave it out – it’s up to you.
• Bake at 350℉/177℃ for 25-30 minutes, or until the egg has cooked through and the cheese is bubbly.
• Let the pastelon cool for 5 minutes, and then serve warm.

Plantain Hash and Eggs

Ingredients

• 3 tablespoons butter, divided
• 4 ripe plantains, peeled and chopped
• 2 teaspoons smoked paprika, divided
• 1 teaspoon garlic powder, divided
• salt
• 1 onion, chopped
• 2 red bell peppers, chopped
• 2 cups kale, stemmed and chopped
• 4 to 8 eggs
• black pepper

Instructions

• Heat your oven to 400 degrees Fahrenheit. Heat a large nonstick skilet that’s oven safe over medium heat.
• Melt 2 tablespoons of the butter in the pan. Add the plantains and a good pinch of salt. Allow them to cook in an even layer until they sort of caramelize before stirring them (about 5 minutes). Cook another 3 to 5 minutes, stirring occasionally or until the plantains are fork tender. A minute before they are done cooking season with 1 teaspoon of the smoked paprika, and 1/2 teaspoon of the garlic powder. Transfer the plantains to a dish and set aside.
• Cook the veggies: Returning to the still hot pan melt the remainder of the butter (1 tablespoon). Add the onion and saute until tender, about 3 minutes. Add the bell peppers and saute for another 3 minutes. Stir in the kale and the remainder of the spices: 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder and a good pinch of salt. Saute for 1 to 2 minutes, or until the kale is slightly wilted.
• Spread the veggie mixture into an even layer in the pan. Crack the eggs right on top of the veggies (use only as many eggs as you are planning to eat at the time). Transfer the pan to the oven for 8 to 12 minutes, or until the eggs are just set and the yolks are all done
• Sprinkle the eggs with black pepper and salt. Serve immediately.

Stuffed Baked Plantain

 Ingredients

• 2-3 ripe plantains
• 2 tablespoon canola oil
• ½ pound ground meat
• ½ medium onion chopped
• 1 teaspoon minced garlic
• ½ cup tomato sauce
• 1 tablespoon smoked paprika
• 1 small green yellow or red pepper
• 2 tablespoon parsley
• ½ cup grated cheese optional
• Cooking spray
• Salt and pepper as needed

Instructions

• Preheat the oven to 400°F. Line baking sheets with foil and coat with cooking spray or oil.
• Using a sharp knife, cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, peel only as deep as the peel. Remove plantain peel by pulling back.
• Place plantains on a tray and lightly spray, bake for a about 15, turn and bake on the other side for another 15 minutes or until golden brown and tender.
• While the plantains are baking, add 2 tablespoon of oil to a sauce pan, followed by onions, garlic and tomato sauce. Let it simmer for about 10 minutes, stirring frequently to prevent burning, add about ½ cup of water if needed.
• Then, add ground meat and continue cooking for about 10 or more minutes.
• Finally add green pepper and parsley, adjust for seasoning
• Remove baked plantains from oven cool for a couple of minutes, make a horizontal slit in the plantains, stuff with equal amounts of meat mixture
• Sprinkle with cheese, if desire place in oven and bake for an additional 5 minutes. Serve warm

Plantain Fritta

 Ingredients

• 3 large ripe plantain
• 4 large eggs
• 1/2 cup chopped fresh tomatoes
• 1 red bell pepper (cut in strips)
• 1 green bell pepper (cut in strips)
• 2 cups chopped sausage
• 1/4 teaspoon curry powder
• 1/4 teaspoon thyme
• 1/2 teaspoon ground pepper
• 2 garlic cloves, minced
• 1/2 medium size bulb onions
• 1 seasoning cube
• 2 cooking spoons vegetable oil
• Salt to taste

Ingredients

• Start by preparing the plantains. Wash thoroughly, then peel the skin off and cut into desired shape and size, season with some salt and set aside.
• Next, heat up 2 cups of vegetable oil in a frying pan on medium heat. Gently drop the plantain pieces into oil and fry till golden brown. Set aside
• In a skillet, heat up 2 tablespoons of olive oil on medium heat, sauté onions for about 30 seconds, then add minced garlic and sauté for a further 10 seconds or until fragrant
• Then add the chopped tomatoes and scotch bonnet peppers and simmer gently for 3-4 minutes or until juices of tomatoes are all dried out.
• Next, add the chopped sausage, curry powder, thyme, seasoning cube, ground pepper and salt to taste. Leave to cook for another 3 minutes.
• Next, add the chopped sausage, curry powder, thyme, seasoning cube, ground pepper and salt to taste. Leave to cook for another 3 minutes.
• In a large mixing bowl, whisk eggs and season with some salt. Then add sautéd vegetables and sausage, stir to combine.
• If you are using the oven method, pour the egg mixture into a 10-inch greased baking pan or casserole dish.
• Afterwards, lay the fried plantains gently on top of the egg mixture. You can garnish with some more bell pepper strips at the centre for a pop of colour.
• Bake in a 350 degrees F pre-heated oven for about 25-30 minutes or until mixture is firm in the centre.
• After baking, allow to cool off completely before serving.
• If you are using the gas cooker method, pour the egg mixture into a 10-inch greased frying pan.
• Lay the fried plantains gently on top of egg mixture. You can garnish with some more bell pepper strips at the centre for a pop of colour.
• Place a frying pan on the gas cooker and set the heat to the lowest. Cover the frying pan with a fitted lid and allow it to cook slowly. This will take about 10-15 minutes. At first it will look like it is not forming but just be patient and allow the low heat to do its magic. Don’t be tempted in any way to turn up the heat, you will not like the outcome.
• Serve and Enjoy!.