- 5 green plantains 4 gloves of garlic, chopped
- 5 ripe plantains 1 sprig of thyme, chopped
- 2 lbs saltfish 2 1/2 oz butter
- 2 ripe (red) tomatoes, sliced 1 cup coconut milk
- 2 green tomatoes, sliced 4 oz cheddar cheese
- 2 onions, sliced Salt & pepper to taste
Wash saltfish, boil and remove skin and bones. Set aside
Boil green and ripe plantains separately. When soft, drain and mash separately with 1 oz butter. Add salt and pepper to taste and set aside.
In a shallow pan, sautÃ© onions, garlic and thyme in remaining butter until onions begin to sweat taking care not to brown garlic. Add saltfish to pan and toss well.
Add coconut milk and simmer over low heat for approx. 3 minutes. Remove from fire and allow to cool.
Lightly butter an oven proof dish, place half of the ripe plantain on the bottom of the dish, covering completely.
Sprinkle with some of the saltfish mixture and scatter with one of the ripe tomatoes.
Cover the first layer with the green plantains mixture, sprinkle saltfish mixture and scatter with one green tomato.
Continue this process so as to obtain alternate ripe and green layers.
When the final layer is completed top with grated cheese and bake in a hot oven until cheese is melted.
Serve immediately accompanied by a fresh crispy green salad.Note: to help spread the mash plantain mixture, sprinkle plantain layer with a few drops of water and smooth it level with the back of a spoon.
Variations: Use Callaloo or Spinach in place of saltfish as a vegetarian alternative.
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