So the other day, I was looking though my food archive and realised that only two of my most recent recipes were plantain based. What an abomination! How is it possible that I eat plantain almost daily and have so few plantain recipes? I was absolutely baffled. A decision was made to honour the greatness of plantain by dedicating the whole week to it. This colourful stuffed plantain is day two of my plantain week, it is definitely a unique way of cooking your plantain, fairly easy and sure to satisfy plantain lovers.
What You’ll Need…
- 2 ripe plantains
- 1 tbsp melted butter
- 2 tbsps canola oil
- Gizzard
- ¼ green bell pepper
- ¼ red bell pepper
- 2 cloves garlic
- ½ tbsp ginger
- ½ small onion
- ½ scotch bonnet
- 1 small tomato
- 1 stock cube
- Spring onions (for garnishing)
- Parsley (for garnishing)
Preparation:
- Peel the plantain and make a slit down the middle. Brush with melted butter.
- Preheat the oven to 400F and bake plantain for 40 minutes.
- Dice all the vegetables (onions, pepper, tomatoes, ginger etc) and cut gizzard into small bits.
- Heat 2 tbsps of oil in a pan and lightly fry gizzard till half cooked then add the veggies and cook till tender.
- Take plantain out of oven once cooked and stuff with the gizzard.
- Garnish with parsley and spring onions. Serve with a side of pepper sauce.
Abby Soetan is a food lover and chef, passionate about showcasing West African culture through cuisine. She is a graduate from Le Cordon Bleu Culinary Arts and the blogger behind Tatashey. When she is not blogging or taking pictures, she is probably eating plantain. Find her on Instagram @iamtatashey and visit her blog www.tatashey.com
