Stuffed Plantains (Plantain Boats)

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If you know me, you’ll know that I love plantains. I like them boiled, roasted, pan fried, deep fried or baked. I’m a lover of anything plantains and for the record, it’s my favorite. I can hide dodo for Africa.

Stuffed plantains are simply plantains roasted and stuffed with whatever filling to one’s desire. The fun, but healthy thing about this recipe is that, it’s baked; especially with fit fam these days. You can even have this for a treat on your cheat days; even half of one stuffed plantain goes a long way.

You could make these for breakfast, lunch or dinner. The fun thing about this recipe is that you can stuff the plantains with anything from vegetables to suya chicken. I promise you, suya chicken with some basil(scent leaves) will take you to cloud 9 and back. I decided to do egg plants and shrimp as it was what I had at the moment in the refrigerator. And it was delicious! There’s something about roasted egg plants and plantains that’s magical. Food is versatile, and as far as you have the basics covered, everything works. And the sweet smell that wafted around the house whilst the plantain was cooking was epic 🙂

If you have kids who love plantains, trust me when I say they would love stuffing the plantains. Experimenting with this recipe was exciting as it’s gluten free and hearty enough to feed a hungry ajebutter. Immediately he walked into the house, he asked “hmm mommy what’s that smell?” and I knew he was going to love it; and without taking off his clothes, he wolfed down one whole stuffed plantain….Eureka!

 

Stuffed Plantains (Plantain Boats)
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 3-4 medium ripe plantains(not too soft)
  • 1 tsp oil
  • salt to taste
for filling
  • ½ lb chopped shrimp
  • 1 large roasted egg plant(garden egg)(I used the purple kind)
  • 3 small plum tomatoes(chopped)
  • 1 chopped bell pepper
  • 1 habanero pepper (ata-rodo)(minced)
  • 3small garlic cloves(minced)
  • half of a small onion(chopped)
  • 1 tbsp. coconut oil
  • a pinch of thyme
  • ¼ tsp black pepper
  • bouillon
  • salt as needed
To garnish
  • 1 avocado
  • ¼ cup chopped cilantro, Parsely or basil(scent leaves)
  • A hand full of cheese(optional)
  • chopped onions
Instructions
  1. Pre heat the oven to 375-400 degrees. place a foil wrapper onto a baking sheet and coat with the tsp of oil.
  2. Cut both ends of the plantain with a knife; then slit the skin of the plantain(only as deep as the skin goes) and peel.
  3. place the plantain onto the sheet and into the oven. Bake for about 10-15minutes on each side. Once done, Sprinkle on a little salt if using and set aside to cool.
while plantain is cooking make filling
  1. heat the tbsp. of oil. Add the onion and sauté until translucent. Add the garlic and mix until fragrant. Stir in the tomatoes and peppers and stir fry on medium heat. Once reduced, add the roasted egg plants and cook until well done. Add the shrimp and seasonings and cook until the shrimp has turned pink.
  2. Make deep slits into the plantains stuff it with the filling. If using cheese, pour it over the stuffed plantains and bake for another 3-5minutes to melt the cheese. Serve with the garnishes, squeeze a little lemon on(optional) and enjoy
Notes
to roast egg plants; wash and cut egg plants. Sprinkle with salt, pepper and a little oil. Roast on 350 degrees for about 35minutes(depending on size) then cool and freeze or use immediately 🙂

 

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