Ingredients:

• 1 firm ripe plantain
• 1 green plantain
• Pinch of Cinnamon
• Pinch of salt
• 3 – 4 drops of pepper sauce to taste
• 1 cup bread crumbs
• 1 cup flour
• 6 eggs
• Tooth picks
• Oil for frying

Method:

Peel and slice green and ripe plantains into thin coins, keep separate.
Season both with cinnamon, salt and pepper, mix well.
In three separate containers place beaten eggs, flour and bread crumbs.
Take one ripe plantain coin and place on top of green plantain coin, repeat process to obtain four coins, secure with toothpick.
Place each “kissing plantain” first in the flour, then beaten egg and finally in bread crumbs. Coat well.
Heat oil until hot enough for frying and carefully add one “kissing plantain” at a time.
Remove from oil when golden brown and drain on paper towel.
When all “kissing plantains” are cooked, place on appropriate serving tray and serve with your favourite cocktail dip.

Courtesy of Anchorage Hotel

Plantain Vegetable Casserole Recipe Ingredients:

• 2 dry coconuts (Use evaporated milk as a substitute)
• 4 firm ripe plantains
• 1 packet sliced tofu
• 4 large carrots
• 1/2 lb. salad beans
• 6 bunches spinach – $2.00 worth
• 2 large eggplants (aubergene)
• 1 tbsp. margarine
• 1 tbsp. cornstarch

Plantain Vegetable Casserole Recipe Seasoning Instructions:

• 2 sweet peppers or 4 seasoning peppers
• 4 sprigs of parsley
• 2 sprigs chive
• 2 clove garlic
• 2 small onions

Plantain Vegetable Casserole Instructions:

Blend the coconuts and separate the milk, thicken the milk over low heat with cornstarch. Peel and slice the plantains. In a large pot of boiling water cook the ripe plantains. Peel and slice the carrots and set aside. Wash the spinach, then steam. Slice the salad beans and eggplants. In separate containers steam the salad beans and the eggplant. Crush the eggplant into a pulp. Chop and sauté together the seasoning in one tablespoon of margarine.

Mix together the saut̩ed seasonings, crushed eggplant, coconut milk. In a large greased casserole Рput one layer of sliced plantains, one layer of tofu, one layer of cooked vegetables, then cover these with some of mixture of eggplant and coconut milk. Repeat this process ending with a layer of plantains and cover with a layer of grated cheese Bake in a moderate oven for approximately twenty (20) minutes or until golden brown.

Recipe courtesy of Pearl Pinard

Ingredients:

• 6 – 7 ripe plantains
• 1 lb beef steak
• 4 tbsp. chopped onions
• 1 1/2 tbsp. chopped celery
• 1 1/2 tbsp. chopped parsley
• 7 sliced red or green sweet peppers
• 1/2 cup tomato sauce
• 1/2 cup water
• 1 1/2 tbsp. flour
• 1 tbsp. salt
• 1 pinch clove powder
• 2 1/2 tbsp. margarine

Mixture:

• 1 cup milk
• 1 pinch salt
• 1/4 tsp. baking powder
• 2 tbsp. flour
• 2 eggs

How to Make Plantain and Pepper Steak Pie

Slice each plantain in 5 long strips. Fry slices until cooked but not brown. Set aside. Saute onion, pepper, parsley, celery and garlic in 3 tablespoons margarine. Add tomato sauce and pepper to taste.Allow to simmer for 5 minutes. Place pre-cooked beef streaks cut in strips in mixture. Bring to a boil for an additional 10 minutes.Mix 2 tablespoons full flour in 1/2 cup water and pour into meat mixture. Cook for 1 minute longer. Remove from heat.

Grease a 10 inch square baking glass dish. Line bottom and sides of dish with part of fried plantain. Save enough plantain to cover top of pie. Pour 1/3 of mixture over plantain in bottom of dish. Spread meat mixture over this, keeping plantain up against side of dish. Cover top with remaining slices of plantain. Pour balance of paste over top and coat with 2 tbsp. honey, helping to work some evenly down the sides by carefully sliding the blade of a spatula between plantain and dish, and working it around sides. Bake in moderate oven at 250 degrees F. until plantain is delicately brown.

Watch closely and regulate heat if necessary since it tends to brown easily. Garnish with sliced sweet peppers.

Serve as a side dish.