Plantains are bananas cousins and are practically a Caribbean kitchen staple. They are used to make a variety of dishes across the islands from simply being boiled and sliced to being mashed and fried. Unlike bananas, these need to be cooked before being devoured and can be eaten through it's different stages: from green right through to over ripe.
For this dish, I used ripened plantains. As you can see the peel was turning black. The sure sign that the plantains are ripe. There must be black on there and you sometimes can even start to smell the sweetness coming through the peel. Sometimes some areas are soft to touch which is good. If the banana is still firm it would be a bit too firm of a pie.
The filling for this pie needs to be dry. Where I would normally brown my meat for a lasagne than add my veggies because I want liquid for that, for this I add everything at the same time because I want the meat cooked with the veggies but I don't want a lot of liquid in the filling. I add my tomatoes half way through the cooking and then make sure all that liquid dries up.
And then there is the CHEESE!!
You can use any cheese that you prefer for this. I do suggest that you get your block of cheese and grate it yourself since pre-shredded cheese has additives that makes it much harder to melt.Plus the block cheese tastes better..
Assembly is easy. Layer
You have a yummy mix of sweet, and savory and cheessyy.
I prefer for the bottom of the pie to have more plantain than the top. But you have to be careful that there is enough to cover the top. Been there before.
Have you had plantain as a pie before? Let me know in the comments.
I have a few more plantain recipes coming up too... So excited
Prep Time: 00:20
Cook Time: 00:20
Keywords: bake entree
Ingredients (Serves 4)
- 4 ripe plantains
- 3 tbs butter
- 1 lb minced chicken
- 1/4 of a green bell pepper, chopped
- 1/4 of a red bell pepper, chopped
- 1/4 of a yellow bell pepper, chopped
- 1/4 onion, chopped
- 1/3 cup chicken stock
- Salt & Pepper to taste
- Red pepper flakes
- 1/4 tsp Italian seasoning
- 3/4 cup grated cheese (adjust to likeness)
Cover plantains with water
Boil till tender (15 - 20 minutes)
Set aside to cool enough to handle
Peel plantains and throw peel away
Mash plantains together with butter
Add chopped onion, garlic, peppers to meat and mix together
Heat pot with oil and add meat mixture
When halfway cooked add chicken stock and tomatoes
Simmer till cooked
Add salt and pepper to taste
Raise temp to medium high till liquid evaporates
In greased dish take half of plantain mash and level out
Add half of cheese
Add meat filling
Add remaining plantain mash and level out
Finish with cheese
Bake until cheese becomes golden
Leave to cool for five minutes
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