Ingredients:

• 4 half ripe plantains
• 1 lb codfish
• 1 onion
• 2 green onions
• 2 clove garlic grated
• 1 seasoning pepper
• 1 soupspoon chopped parsley
• 1 cup grated cheese
• 1 cup bread crumps
• Pepper and salt
• Juice of half a lime

How to Make Plantain and Codfish Au Gratin
Flake boiled codfish and stew with the seasoning and lime juice until smooth and tender (not too dry). Parboil plantain, peel and cut into one inch cylinders. Arrange in a baking dish and spoon codfish mixture over plantain. Sprinkle with grated cheese and bread crumbs and gratinate in hot oven for 10 to 15 minutes. Serve hot with green salad and fresh bread.Serves four (4) persons.
Courtesy of Fort Young Hotel

Ingredients:

• 2 ripe plantains
• 2 green onions (chopped)
• 1/2 onion (chopped)
• 1/2 hot pepper (chopped)
• 2 cloves garlic (chopped or grated)
• 1/2 lb all purpose flour
• Pepper and salt

How to Make Plantain Deep Fried in Batter

Cut the plantain and cut them in one inch pieces (cylinder). Mix all ingredients to make batter (thick enough). Dry plantain with a napkin and coat with batter mixture. Heat oil and fry until golden brown.

Serve hot. Serves four (4) persons.
Recipe courtesy of Fort Young Hotel

Ingredients:

• 1/2 lb. short crust pastry

For filling:

• 1/3 cup flour
• 2/3 cup sugar
• 3/4 tsp. salt
• 1 dessertspoon lemon juice
• 3 egg yolks beaten
• 2 tbsps. Margarine
• 1/2 tsp. vanilla essence
• 2 large yellow plantains (ripe but firm)

How to Make Plantain Meringue Pie

Prepare pastry and line a 7″ pie pan. Flute edges, prick pastry and bake blind. Mix flour, sugar and salt in pan. Stir in milk and blend well to avoid crumbs. Cook over low fire until thick, stirring constantly. Add egg yolks slowly. Add plantains puree. Mix well. Cook for 2 minutes. Stir in margarine. Cool. Add lemon juice and vanilla essence. Pour into baked shell. Cover with meringue made from egg whites stiffly beaten with sugar. Bake in slow oven until lightly browned. N.B. to puree plantain, boil and sieve while hot. Add while still warm to avoid easy blending.