The Simplest Jamaican Plantain Recipe

Caribbean cuisine is very varied with each of the islands having their own recipes, ingredients and cooking styles. As with European cookery , people might use the same sort of ingredients across the different countries but what they choose to do with them is totally different. And of course national pride is always at stake too. We all tend to big up our national dishes and with the Caribbean comprising of what seems like hundreds of different islands and regions, all with different influences, it makes for an exciting food culture with loads of classic dishes.

One commonly used ingredient across the Caribbean is the Plantain. This is a banana variety which is greener than the yellow Cavendish banana that we usually see in the shops. The Plantain contains less sugar and more starch than the Cavendish and as a result is usually cooked and served as a savoury dish. The riper the plantain , the sweeter it gets but you can eat plantains at any stage from green and unripe until extremely ripe when they are practically black on the outside with a soft rich yellow pulp inside.

Here is my take on a Jamaican favourite. You need plantains that are ripe because these will provide a delicious sweet flavour that blend with the savoury of the rest of the ingredients.

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The Simplest Jamaican Plantain Recipe
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Course Main Dishes
Cuisine Caribbean
Prep Time 45 minutes
Servings
people
Ingredients
Course Main Dishes
Cuisine Caribbean
Prep Time 45 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 200°. Line baking sheets with foil and coat with oil.
  2. Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling back.
  3. Place plantains on tray and lightly spray, bake for a about 15 minutes, turn and bake on the other side for another 15 minutes or until golden brown and tender.
  4. While the plantains are baking, add 2 tablespoon of oil to a saucepan, followed by the onions, garlic and tomatoes. Let it simmer for about 5-7 minutes, stirring frequently to prevent burning, add about 2 tablespoons or more of water if needed.
  5. Then, add beans and continue cooking for about 5-7 or more minutes.
  6. Finally add pepper and parsley, add spices and finally the spinach
  7. Remove the baked plantains from oven and cool for a couple of minutes.
  8. Then make a horizontal split in the plantains and stuff with equal amounts of the bean mixture and stuff with equal amounts of the bean mixture. Serve warm
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