Plantain aplenty

PLANTAINS, can we ever tire of them? Truly a mainstay amongst our Caribbean fruits, it is enjoyed in many different ways especially in the Spanish Caribbean style. The greatest attribute of plantains, non-withstanding their deliciousness, is their versatility; we can enjoy them at any stage from green to ripe, and they are available all year round.

When made into chips it’s a nutritious and delicious snack especially with a zesty salsa, pounded and fried they become great carriers for a spicy shrimp sauté or avocado mash, and baked in freshly squeezed orange juice with a grating of nutmeg they become an irresistible side dish. Although here we mostly enjoy plantains boiled or fried, enjoying them prepared in different ways during their different stages adds to their addictive qualities.

PIONONOS

2 ripe plantains, peeled and sliced lengthways into four strips

1 tbs vegetable oil

For the filling:

1 tbs olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 small green pepper, seeded and finely chopped

12 oz minced beef

2 small tomatoes, skinned and chopped finely

1 tbs fresh thyme

1/2 cup fresh breadcrumbs

1 tsp Worcestershire sauce

1 egg lightly beaten

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

In a large frying pan heat vegetable oil and fry plantains until golden brown on either side, about seven minutes.

Drain on paper towels and set aside.

Meanwhile heat olive oil, add onion, garlic and pepper sauté until fragrant, add ground beef and cook until brown.

Add tomatoes, thyme and bread crumbs. Add Worcestershire sauce.

Fold in beaten egg and season to taste. The mixture should just come together when stirred.

Curve the plantain slices into rings and secure with toothpicks.

Place the plantain rings into a buttered baking dish and preheat oven to 375F.

Fill the rings with the meat mixture and sprinkle with any unused breadcrumbs and Parmesan cheese.

Bake in preheated oven for about 15 minutes until the top is crusty.

Serve hot.

Makes 12 piononos.

Shredded plantain fritters

1 tsp black pepper

1 tsp salt

1 tsp chili powder

2 large green plantains, peeled and grated coarsely

1 large onion, finely sliced

6 cloves garlic, minced

1 cup vegetable oil for frying

Combine pepper, salt and chili powder. Set aside.

Combine plantain, onion, and garlic, combine, the mixture will be sticky.

Heat oil in frying pan, using your hands or 2 spoons, form the plantain mixture into one-inch balls,

Taking care not to compact the balls.

Carefully drop the plantain balls into the oil, fry until golden, about 2 minutes, turning once.

Drain and sprinkle with salt mixture.

Baked plantain with brown sugar crust

2 ripe plantains, sliced into 1/4 inch thick slices, lengthways

1 tbs lime juice

2 tbs brown sugar

Preheat oven to 375F

Lightly grease a shallow baking dish and arrange plantain slices side by side.

Brush with lime juice and bake until lightly browned, about 10 to 15 mins.

Turn slices over, brush with lime juice again and sprinkle with brown sugar.

Return to the oven and bake until the sugar is crusted and the plantain browned at the edges. About 10 minutes.

Serves 4

Pounded n’ fried plantains

1 green plantain, peeled and sliced into 2-inch circles

coconut oil for frying

Heat oil in frying pan, fry plantain pieces on either side until lightly browned. Remove and drain on paper towels, cool slightly.

With a meat pounder lightly pound plantain pieces to about 1/4 inch thickness.

Return pounded plantains to hot oil, and fry on both sides until golden brown.

Repeat for all plantain pieces.