Tag Archives: plantains

Central African Republic…

Monday, April 9 –

There were only three diners with me this time: MudFlaps, RubsWithLove, and FuFuMan. RubsWithLove and FuFuMan brought two dishes and I made one. They brought a pork with groundnut sauce and fufu, which is really just mashed plantains with a little bit of seasoning. I made a vegetable stew and chose to add lamb to it to give it some protein. I also had naan for the dinner, but accidentally left it toasting in the oven. Oooops.

The stew was easy to make, simple to cook, and delightfully delicious. I started with a little olive oil and started cooking the onions, garlic (four cloves, of course), and the white ends of the chard. Once they had started to soften, I added the sliced chard leaves. Then went in the yam slices, garbanzo beans (drained), raisins, a large can of whole peeled tomatoes (not drained), and salt and pepper (a fairly liberal coating). I let that cook down a little, stirring only a couple of times so it didn’t get mushy. Then the recipe says to make a well in the middle and add the rice, which I did. But there wasn’t enough liquid to look like the rice was going to cook all the way. So I added about three quarters of a cup of broth that I had in the fridge. I didn’t measure it, I just poured until the rice looked good and soaked. On went the lid and the timer was set for 25 minutes.

I cooked the ground lamb separately, making sure it was starting to brown all over. Then I took off the lid to the stew, dumped the lamb and juices in on top, and put the lid back on. I let that simmer until it was five minutes to being done and I stirred it to check on the done-ness of the rice. And voila! It was definitely done. The rice was fluffy, the meat was tender, the veggies were cooked just enough… perfect. I would recommend this dish as a warm-your-innards-on-a-cold-day dish or a easy-to-make-for-family-dinner dish. Definitely a keeper!

The pork and groundnut dish tasted like peanut soup with chunks of pork in it. Not magical, but not bad either. If you really like peanut sauce you would probably like it. The fufu tasted like plain mashed plantains. It was better with the stew than with the peanut sauce. If you want a healthy starch that isn’t potatoes, this would definitely work for you. It doesn’t taste like much on its own, so you’d definitely have to have something like the stew to go with it.

All in all it was a very starchy dinner (very, very filling) and most of the flavors were pretty good, and the stew was definitely a win. Thank you to RubsWithLove and FuFuMan for bringing two of the dishes for this dinner!

Things I have learned: Not all meat-with-peanuts is scary. I was a still a little traumatized by the chicken/peanut butter balls and it was good to have something with peanut sauce that wasn’t terrible.

Central African Republic
(recipe borrowed from the cooks at: recipes.wikia.com)

African Vegetable Stew

  •     1 Onion (very large) -chopped
  •     1 Swiss chard bunch
  •     1 can Garbanzo beans -(known also as Chickpeas)
  •     1/2 c raisins
  •     1/2 c rice, raw
  •     2 yams
  •     Several fresh tomatoes -(or large can)
  •     1 garlic clove -(or more to taste)
  •     salt and pepper,-to taste
  •     Tabasco sauce, -to taste
  •     {added: Lamb (cooked with ginger, garlic, and pepper)}

Directions: Fry Onion, garlic and white stems of chard until barely limp. Add chopped greens and fry a bit. Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and pepper. Cook a couple of minutes. Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it’s wet. Cover and cook until rice is done, about 25 minutes.  Add Tabasco sauce to taste.


Cameroon…

Friday, March 16 –

This dinner was just the three of us at the house, and a lot less hectic. But the food was definitely worth making!

There were four parts to this dinner – the chicken and veggie mixture, the fried spinach, the fried plantains, and the rice. I started with the chicken dish, getting all of the veggies cut and ready to go. I made it almost exactly as it was written… the changed I made were to put in a three inch piece of chopped up ginger (with bigger pieces so that you got the fun ginger zing as you bit into the pieces), I added four cloves of garlic instead of one, and I also added some salt and pepper.

As that was cooking down, I put the rice together. I decided last-minute to actually make rice in the rice cooker with coconut milk, bay leaves, and chives mixed in instead of the recipe given. I did that because once I got to really reading the recipes, the veggies in them were mostly the same! So instead of duplicating the flavors, I just cut the veggies out and kept the coconut flavor. Unfortunately, the rice didn’t soak up the coconut milk as much as it did the water, so it turned out crunchy and mushy at the same time. Weird, and not something I’ll do again!

Once the rice was cooking, I got started on the fried spinach and the fried plantains. I made the spinach exactly as written except I sliced the mushrooms instead of quartering them. And I fried the plantains plain in a little oil until they were brown on both sides. (And yes, we absolutely made sure they were ripe first!)

Everything came together perfectly. I love it when that happens. We dished up, poured some wine, and toasted to friendship. The chicken was a little drier than I like, and I am not entirely sure why. It might be that I let it simmer too long, but the flavors were great. The ginger was definitely a kick in the taste buds – in such a good way. The spinach and mushrooms were slightly garlicky and definitely a good addition to the chicken. I probably could have mixed it altogether and it would have been great. The plantains were ok – not my favorite way of eating them so far. And the rice was a fail – but I’m glad it was there to soak up the sauce from the chicken dish.

Things I have learned: Green beans wilt pretty quickly when you let them simmer. Don’t lose the crunch next time!

Cameroon
(recipes borrowed from the cooks at: www.allrecipes.com, www.cdkitchen.com, and www.celtnet.org.uk)

Cameroonian Fried Spinach

  • 1 (10 ounce) package baby spinach, rinsed
  • 1 cup fresh shiitake mushrooms, stemmed and quartered
  • 1 medium onion, coarsely chopped
  • 1 tablespoon olive oil
  • garlic powder to taste

Directions: Heat the olive oil in a wok, or large frying pan over medium-high heat. Add the mushrooms and onion, and saute until they are about halfway done. Dump in the spinach, and liberally sprinkle with garlic powder. Fry until the spinach has wilted, about 5 to 7 minutes.

Buea Coconut Joloffe Rice (Cameroon) Recipe

  • 1 onion, chopped
  • 2 tablespoons peanut oil
  • 4 tomatoes, peeled and chopped
  • 1 teaspoon tomato puree
  • 1 1/4 cup coconut milk
  • 2 carrots, peeled and diced
  • hot pepper, to taste
  • salt, to taste
  • 1 small slice ginger, finely chopped
  • 1 bayleaf
  • 1 1/4 cup long-grain rice, washed
  • 1/4 pound mushrooms, sliced
  • 1 small green pepper, seeded and chopped

PREPARATION:  Fry the onion in hot oil, in a large saucepan, for a few minutes. Add the tomatoes and tomato puree. While stirring, fry over a moderate gas for 5 – 6 minutes. Stir in 1/4 cup of the coconut milk and continue to cook until the mixture is reduced and thick. Add the rest of the coconut milk, carrots, hot pepper, ginger, bayleaf and salt. Bring to the boil, and add the rice and the remaining vegetables, stirring with a fork. Reduce to a low heat, cover and cook until the rice has absorbed most of the liquid. Remove the lid, cover with foil and replace the lid until the rice is done.

Poulet Directeur Général

  • 1 chicken, cut into serving pieces
  • 60ml oil
  • 2cm piece fresh ginger, grated
  • 1 ‘Maggi’ cube or a chicken stock cube with a pinch of ground cumin and coriander seeds
  • 1 garlic clove, minced
  • 2 carrots, finely chopped
  • handful of French beans with ends trimmed
  • 3 sweet bell peppers, de-seeded and chopped
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • optional: plantains for frying

Method: Combine the chicken, 1 tbsp oil, spices, carrots, green beans and peppers in a bowl then allow to marinate for at least two hours. Heat the remaining oil in a casserole dish or large frying pan then add the onions and fry briefly until they just begin to soften. Add the chicken then fry over high heat until the pieces are lightly browned all over. Add the remaining ingredients, except the tomatoes then reduce the heat to as simmer. Cook, stirring frequently, until the chicken is done and most of the liquid has evaporated (add a little water if it becomes too dry) then add the tomatoes and simmer for a few minutes more. Serve with rice or Baton de Manioc and fried plantains.


Belize…

Wednesday, November 30 –

This dinner was supposed to be a whole chicken stuffed with the plantain and pepper mix, which I turned into leg quarters baked in a casserole dish with the stuffing. (It was too close to Thanksgiving to want to deal with stuffing, roasting, and carving a bird again.) There were five of us for this, Roommate Extraordinaire, Wonderful Boyfriend, WingWoman, and LightsOn. Both Roommate Extraordinaire and LightsOn brought wine for this dinner, and WingWoman made another amazing dessert.

So I doubled the marinade for the chicken and put five leg quarters in it in a baking dish and let them sit on the counter to soak while I was making the doubled stuffing recipe. I started with the bacon, then took the bacon pieces out of the fat and set them aside. Then I put the plantains into the bacon grease to brown. After they looked browned on most sides and corners I added the red peppers, Anaheim chilies, garlic, and fresh oregano. (Wonderful Boyfriend handled the cooking of the bacon and veggies so I could keep chopping stuff.) I seasoned the mix with salt and pepper at this point so the seasonings would have a chance to soak in. I let the veggies get soft and then put the bacon pieces back in. I deglazed the pan with a cup of chicken stock and mixed everything together well and let it simmer for a bit. I left the bread out on purpose so this recipe would be gluten free for my wonderful WingWoman. After the stuffing mix was bubbling and tasted amazing, I scooped the stuffing mix and spread it in between the leg quarters. I did not drain the marinade mix from the pan, because I thought the extra juices would make the flavor a little bit more lively. Did I mention that I used a whole bulb of garlic for the marinade? Bacon + garlic + dinner + wine = my favorite foods. Too true.

While the chicken and stuffing were in the oven, I started on the beans and rice. I made the rice in a rice cooker and used beans that I had let soak since the morning. They weren’t soft yet, so I simmered them in chicken stock to soak up a little bit more liquid. Then I added the veggies and seasonings and let everything simmer together. At the very end I added the rice and coconut milk.

The chicken was moist and delicious, having been basted several times and baked for an hour. The stuffing was amazingly flavorful and I would happily make it again. You could use the combination of flavors for a side dish that would go with most proteins.  The beans ended up a little bit burned (my fault for focusing on the wine instead of my cooking) and it pretty much ruined the flavor of the rice dish. I still ate most of mine because it wasn’t terrible, but I would definitely have simmered it on lower heat if I could go back and fix what went wrong. The wine was a great addition, and we only made it through the three bottles that Roommate Extraordinaire brought, so we already have wine for the next dinner that LightsOn contributed.

The dessert was sweet potato, ginger, ginger, and delicious. But you would have to love ginger in order to love the flavor of it. (Which I do, so I was a big fan.) I will put the recipe up in my recipe page again, so that fellow ginger lovers can share the yumminess. It doesn’t look like much from this photo, but believe me, it was really, really good!

Things I have learned: Don’t ignore beans when they are simmering because they soak up the liquid and then start to burn. Remember to get the top of the chicken browned a little, because it looks better and tastes better (in my opinion). Don’t throw out marinade if it adds good flavor to the dish that you’re making. And most importantly, don’t be afraid to substitute out different versions of the pieces of animal that the recipe calls for. I’m sure a whole chicken would have been just as good, but having the different leg quarters so each of us could have our own was a great decision.

Belize
(recipes borrowed from the cooks at: www.caribbeanchoice.com and www.belize.com)

Belinean Rice & Beans

  • ½ pound red kidney beans
  • 2 cups rice
  • 1 cup thick coconut milk
  • 1 medium onion (sliced)
  • ½ bell (green) pepper
  • 1 clove garlic (optional)
  • 1½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried thyme

METHOD / DIRECTIONS:  Cover beans in water, and soak overnight. Put beans in pot; add onions, bell pepper, garlic, and enough water to boil until beans are tender and whole. Add coconut milk, and seasonings. Add rice to beans, and cook over gentle heat until liquid is absorbed. Stir gently with a fork, and add a little water as necessary, until rice is cooked.

Sweet Plantain and Pepper Stuffed Chicken Matinade   

  • 2 fresh lemons, juiced
  • 4 garlic cloves, minced
  • 1 tablespoon dried Mexican oregano, crushed
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • 1 whole 3 to 31/2 pound chicken

METHOD / DIRECTIONS:  In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours.

Sweet Plantain and Pepper Stuffing

  • 4 slices bacon, diced
  • 1 large ripe plantain, peeled and cut into 1/2inch cubes
  • 2 garlic cloves, peeled and chopped
  • 1 small red pepper, seeded and chopped
  • 1 Anaheim chili, seeded and chopped
  • 1/2 bunch oregano, chopped
  • 1/2 cup chicken stock
  • 2 slices country bread, diced and dried
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup chicken stock

METHOD / DIRECTIONS:  Over medium high heat, sauté the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.

Potato Pone

  • 2 pounds sweet potato
  • 1 tsp. nutmeg
  • 2-4 oz root ginger (grated)
  • 1 cup raisin
  • 2 cups brown sugar
  • 2 tsps. vanilla
  • 4 cups milk (evaporated or coconut)
  • 2 tbsps. margarine (melted)

METHOD

1. Grease baking tins or Pyrex dishes.

2. Pre-heat oven to 450 degrees Fahrenheit

3. Wash, peel and grate potato

4. If using coconut milk not canned or from powdered mix, then grate your coconut and squeeze with water to get four cups milk (or use the evaporated milk)

5. In a large bowl, add the grated potato, sugar,vanilla, nutmeg and ginger. Mix well.

6. Add the milk and margarine. Mix well. Put in baking pans or Pyrex dishes.

7. Put on bottom shelf of oven for 35 -40 minutes. Then remove to top shelf, lowering oven to 350 degrees Fahrenheit. 8. Cook for about 80 minutes until brown or check with a knife, which should come out clean. The top should have a jelly, sticky look.

The potato pound is similar to another all-Belizean quick and easy dessert – bread pudding – and yes, you got it – basically you substitute the grated potato in the above recipe for mashed up bread and bake for less time.

The ginger used in the above recipe and the aforementioned tablata is not only used in desserts, but is also a key ingredient in some East Indian dishes, especially those made by the descendants of the original East Indians, many of whom have intermarried with Creole families. In particular, the yellow ginger is a delicacy used in the distinctive cohune cabbage dish


Antigua and Barbuda…

Wednesday, August 31 –

Let me start this post by saying there was some really good food from these recipes, there was also some tragically terrible food, but because of good friends and company while cooking it all ended in laughter anyway. This dinner I not only had the company of my Wonderful Boyfriend and Roommate Extraordinaire, I also had the company and help of Sassy Country Girl who not only braved fish, which she doesn’t ordinarily enjoy, she also participated by bringing two desserts and two beverages.

I started with the sauces, knowing that there would be several steps when making these dishes so I wanted to be as prepared as possible. From the top of the list down I made the spice paste, and then the citrus souscaille, and then the mix of ingredients that was to go on the fish. The first thing I noticed was the spice paste made about half of a blender full and the recipe only called for one tablespoon. I can’t handle that much waste, so I prepared myself to find a way to use it later in the cooking process. Then the souscaille came next, and it smelled absolutely heavenly. Last was the mix that went onto the fish, which was also supposed to be “discarded” after sitting for a bit, and I couldn’t handle that kind of waste either. So the creative part of my cooking-brain was kicked into high gear.

My helpers, Wonderful Boyfriend and Roommate Extraordinaire, sat at the table and wrangled the prawns out of their shells and cleaned them and de-boned the fish fillets. I am very, extra thankful that they were there to help or else this dinner would have taken me forever to make. Sassy Country Girl showed up about this time and started blending beverages, which were called Lighthouse Bay Malibu Twister and Barbuda Sands. My thoughts on those? YUM! And more, please. I’ll make sure to put the recipes and links on the recipe page.

So the mix went onto the freshly de-boned fish. The extra spice paste went onto the prawns. The souscaille was set aside for topping the finished product. On to the part that was a whole lot less clear, the stuffed plantains. I have never cooked plantains before, let alone stuffed them, so Sassy Country Girl and I just made it up as we went along. We split them (in their peels), then pulled the flesh away from the sides, and then as she held the split and sides open I put the stuffing in with a spoon. I chose to take the word “blend” in the recipe seriously, so my filling came out as a wonderful smelling sauce. Then we tried to wrap them in plastic wrap, twice each, so that we could heat them in warm water. I made the water hot but not boiling and placed them as gently as I could in the pot so they wouldn’t tip over.

Moving on to the fish and the prawns… I heated two separate pans with olive oil and put the prawns with spice paste in one and the fish with curry sprinkles and the topping still on them into the other. The recipe said it would take about 3 minutes each side but I think it took them a little longer than that. I cooked the prawns until pink and then set aside. I cooked two fish fillets at a time, because that’s what would fit in my pan. After all of the seafood was done and on plates I took the plantains out and unwrapped the messy things as carefully as I could. I quickly heated the tomatoes (I used a mix of red, orange, and yellow cherry tomatoes) and put them on to finish the plates. Dinner was served!

The results of this medley of sauces, spices, and crazy trying-not-to-be-wasteful-improvisation? The prawns were tasty but cold by the time I got to sit and eat. The fish was good, the souscaille was amazing, and the curry was strangely fitting, but I really wish it had been on a better (in my opinion) fish – something like halibut. I think that would have taken the dish from good to great. Cooking it with the mix still on top was a good choice, and the tomatoes on the side were a wonderful addition. The plantains… well… taught me a lesson. That lesson is to NEVER ever use slightly green plantains. Use the yellow ones only. Two of us got slightly green ones and two of us got ripe yellow ones. The green ones were so bad on the first bite that I almost spit it out into my hand to make it stop assaulting my mouth with its horribleness. The ripe ones were so delicious that it knocked my socks off. So we quickly threw the green ones away (NEVER AGAIN!) and split the other two, sharing them around the table. I am definitely taking the leftover sauce for these and making them again this weekend.

The desserts were one part hilariously not-yummy and one part please-give-me-more-delicious. The sugar cakes, as you see in the photo as the blue lumpy cookie-type things, were basically just sugar, coconut, almond flavoring, and blue food coloring. They crunched in your teeth like eating a spoonful of sugar and didn’t taste like much of anything except the coconut and almond. We gave up on them immediately and moved on to the rum-soaked bananas. These bananas were so good I almost went back for seconds. They were banana, rum, brown sugar goodness that we put on top of vanilla ice cream. If we had to do it over again we would have used a little less rum and lime juice (less rum because I misread the recipe and we poured all of the rum in during the beginning instead of splitting it in half for the flambe… oops!).

Things I have learned: Friends make everything better, even terrible things like unripe plantains. I already knew that, but this was just one of those nights where I’m glad to have the people in my life that I do. Never ever use unripe plantains. (Can you tell that this experience scarred me?) Adding lots of different rums together can make delicious drinks – but watch out for making them midweek! Take courage from Sassy Country Girl’s willingness to try fish from an untried recipe. Some of these will be great and some of them not so much, but after 4.5 years of this I will have lots of great memories and new cooking skills.

Recommendations from our sommelier, Leigh Olson: (Even though we didn’t have wine this time I love having her thoughts and notes about pairing, so if you feel more like wine than rum, here’s some good tips for you!) With its unique fusion of Spanish, French, African, Indian and Native American cultures the cuisine of Antigua and Barbuda is quite complex.  And this meal doesn’t disappoint when it comes to complexity.  This one was a bit of challenge.  Let’s see lemon ~ lemon works with wines that show a bit of acidity like an Albarino.  But wait now throw in some capers.  Also very acidic but these little babies add a little funk to the acidity. Maybe a Rioja Reserva which is aged for 3 years with at least one in oak.  But wait!  How about a Scotch Bonnet pepper ~ with its 2,500 – 8,000 heat rating on the Scoville Scale. This pepper is what gives Caribbean jerk its distinct flavor.  So we have acid, funk and heat.  HMMMM. I am thinking a good ol’ German Gewürztraminer.  This wine has enough fruit to help put out the fire of the jerk seasonings and many Gs also exhibit flavors of nutmeg and cloves ~ yet another element in the recipe.  Yep, I am going to have to go with the Gewürztraminer for this pairing.

My recommendations:

  • Everyday, Easy Drinker |  Martinelli Vineyards Gewürztraminer Russian River Valley
  • Step it up | Trimbach Gewürztraminer
  • Money is No Object | 2005 Domaine Zind Humbrecht Gewürztraminer Heimbourg Selection de Grains Nobles (half bottle)

If you can’t find one of these, ask your wine steward at your local grocer.  They can be great resources.  Just tell them you are planning on pairing with a spicy complex

Fun Facts: Gewürztraminer literally means Spice Traminer.  Tramin (where the grape got it name) is the village in South Tyrol ~ yep that would be Italy.  And guess what else?  They speak German there!

Serving Temp: Mid 40’s – 50 degrees.  No wine cooler, no problem.  Store your Gewürzt in the refrigerator and pull it out 45 minutes before serving.

Vessel of Choice:  Zwiesel 1872 The First Gewürztraminer Wine Glass.  Ok, truth be told I am not sure that I would spend $70.00 on one wine glass ~ unless of course Uncle Buford left a couple of mil.  But check it out.  This really is a beautiful glass!

Antigua and Barbuda
(recipes borrowed from the cooks at: http://uktv.co.uk and www.dishbase.com)

Grilled Red Snapper with Citrus Souscaille

For the spice paste:

  • 1 small onion, peeled and roughly chopped
  • 1 small spring onion, roughly chopped
  • 1 clove garlic
  • 1/2 Scotch bonnet chilli, seeds and stems removed
  • 2 tsp thyme, leaves only
  • 2 tsp marjoram leaves
  • 2 tsp chopped flat leaf parsley
  • 1 tbsp white wine vinegar
  • 1 tsp Worcestershire sauce
  • small pinch ground cloves
  • pinch coarsely ground black peppercorns

For the citrus souscaille:

  • 1 tbsp spices, paste (see above)
  • 1-2 lime, juice only
  • 1 tsp caster sugar
  • 1 tbsp chopped parsley, or Caribbean celery leaves
  • 1 tbsp chopped coriander
  • 1 tbsp olive oil

For the fish:

  • 2 limes, grated zest and juice, plus an extra squeeze of juice
  • 2 cloves garlic
  • 1 red pepper, finely chopped
  • 2 spring onions, finely chopped
  • 1 tbsp chopped coriander, or Caribbean celery leaves
  • 4 x 175 g red snapper, sea bream fillets, or 400g king prawns, shelled, deveined
  • 1 tsp Madras curry powder
  • 2 tbsp olive oil
  • 200 g cherry tomatoes, halved
  • 1 tsp butter

Directions:

1. For the seasoning paste: Tip all the ingredients into a food processor and blend to a smooth paste. This paste tastes best if left for a few days to mature before using.

2. For the souscaille: combine one rounded tablespoon of the seasoning paste with the lime juice, sugar, celery leaves, coriander, red pepper and olive oil. Taste for seasoning – adding more sugar or lime juice if needed. Aim for a tart, tangy flavour.

3. For the fish or prawns: combine the lime rind and juice with the garlic, red pepper, spring onion and coriander and spoon over the fish or prawns and leave on one side for 5 minutes. Remove from its marinade and sprinkle with curry powder just before frying.

4. Heat the oil in a sturdy frying pan set over a medium heat and fry the fish for 3 minutes, skin side facing downwards. Flip the fillets over and cook for a further minute until it flakes easily. If you are using prawns, fry for 3-4 minutes, stirring all the time, over a moderate heat, until they have turned pink. Remove and set aside.

5. Tip the tomatoes into the same pan while still on the heat. Add the butter and sharpen with a squeeze of lime.

6. Spoon a dollop of souscaille sauce over the fish and serve any extra on the side. Accompany with the warmed tomatoes.

Stuffed Plantains

  • 3 Carrots
  • 1 Pineapple
  • 1 Green Pepper
  • 8 oz. Olive Oil
  • 1/2 HD. Cilantro
  • 1/2 HD. Parsley
  • 3 Mangoes
  • 1 Red Pepper
  • 2 Sprig Garlic
  • 2 TBL. Sugar
  • 1/2 Hd. Fresh Basil
  • 1 LB. Butter
  • 8 Plantains

Directions: Peel and Julienne Carrots, Mangoes, Pineapple, and Green and Red Peppers and Garlic. Heat Pot.  Add 3 Tbs. Olive Oil, Carrots, Mangoes & Pineapple.  Add Peppers, Garlic, Salt & Pepper to taste.  Sautee for 3 Minutes.

Sauce: Blend Cilantro, Parsley, 4 Tbs. Olive Oil, Basil, Sugar, Salt & pepper to taste. Butterfly Plantains.  Add all ingredients to the plantains, roll in a plastic wrap, put in hot water for ten minutes.

Baked Bananas

  • 4 large bananas, peeled
  • ½ cups brown sugar
  • 3 tablespoons lime juice
  • ½ cups light rum
  • 1 teaspoon ground allspice
  • some butter

Instructions: Split the bananas lengthwise, then in half across. Arrange in a well-buttered baking dish. Sprinkle with the sugar, lime juice, ¼ cup of the rum and the allspice. Dot with butter. Bake in a 350 oven for 30 minutes, basting two or three times during cooking. Just before serving, heat the remaining ¼ cup of rum and pour over the bananas, and set aflame.