Stuffed Plantain Boats

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Preparation time
40 mins
Cooking time
20 mins
Difficulty
Hard
Serves
6 people
Meal course
Dinner
Posted by
Posted on
0 A little
Parsley
0  
Chilli Flakes
1/2 tsp
Oregano
6  
Tomatoes
1  
Courgette (Zucchini)
2  
Aubergine (Eggplant)
1  
Red Pepper
1/2  
Red Chili
3  
Garlic cloves
2  
Onion
6  
Plantains
0  
Olive Oil
Stuffed Plantain Boats

This savoury recipe combines the Caribbean sweetness of the plantain with a flavourful Mediterranean ratatouille–style filling. It’s a nutritious, low fat dish that’s gluten-free, vegetarian and can be easily transformed into a vegan recipe by omitting the cheese.

This recipe uses plantain, which is a staple food in many of the hotter Latin America countries, and features regularly as an ingredient on lasalsaingelesa.com.

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Ripe plantains may look like overripe bananas but this is how they should look!

This dish feels slightly risqué because of its divergence from traditional Latin American cuisine. One thing I noticed cooking in Guatemala is that people tend to freak out if you stray from the accepted way of preparing ingredients or dishes. For example, a friend shouted at me for trying to boil rice (rather than frying it first) and I was told when attempting to add slices of avocado to a salad that avocado is for guacamole, punto (full stop).  If you’re not convinced by this fusion of flavours or can’t buy plantains where you are, you can always make a batch of the filling and serve with a baked potato or as a sauce for pasta.

This recipe was adapted from Dominican Cooking.

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  1. Preheat the oven 350ºF (175 ºC).
  2. Top and tail the plantains and boil in their skins until cooked and soft inside. Remove from the water and cool a little before taking off their skins and slice lengthways. Open up to create a canoe-shaped boat and place on a greased baking tray.
  3. Chop the onion. Then, in a large frying pan or pot heat two tablespoons of oil and begin to fry the onion. Once soft add the chopped pepper, garlic, chilli and aubergine. Fry for about 5 minutes before adding the sliced courgette and the chopped tomatoes and stir. Cover the pan and cook for approximately 30 minutes stirring occasionally until the vegetables are cooked and soft and the liquid has evaporated.
  4. Season with salt and pepper, the oregano, half the parsley and a few chilli flakes if you like a little heat.
  5. Fill the plantain boats with the topping and grate cheese over the top.
  6. Put the tray of stuffed boats in the oven and bake for approximately 20 minutes until the cheese is golden brown. Serve warm with the remaining chopped parsley sprinkled on top to garnish.

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