I believe that the humble plantain is one of those democratic food items that everyone loves, rich or poor, from country to town on our beloved island. It is a staple ingredient that most of us have grown up with or have been exposed to, even if not a born Jamaican, while residing or visiting these shores. This fruit is known as the banana vegetable in some countries, or banane-legume in French, to distinguish it from its cousin, the banana. The versatile plantain can be served either savoury or sweet. This fruit, whether green, yellow, or ripe until the skin is black, is adored throughout the Caribbean.

The most common and easy method of preparing plantains is to fry them. Who doesn’t love freshly done plantains with their sweet flavour and chewy caramelised bits? The perfectly fried plantain slice is such a simple pleasure. Or what about green plantain slices, fried and crushed with a pinch of salt for a crunchy experience on the palate? The more rustic and original cousin of the now very popular snack item, plantain chips. I also enjoy plantain boiled in its skin or in soups. It also makes an interesting hors d’ouevre wrapped in bacon. Candied plantains in brown sugar and spices are a favourite side for special- occasion meals. They are also delicious sautéed with sweet potatoes and ham.

Hands down, this cheap ingredient has many uses. Have you tried it in delicious porridge? The taste elevates this humble breakfast staple to higher heights. I’ve also had it in fruit shakes mixed with other indigenous fruits and was fooled into thinking I was tasting banana! One of my best experiences with plantains was in Puerto Rico, years ago where I attended a CHA (Caribbean Hotel Association) tourism conference some years ago. I’m nomadic in nature and can’t keep still, so during my free time I asked locals where to go that was non-commercial. I hate tourist traps.

I was told about this elderly woman who ran a small family restaurant just outside old San Juan and who made delicious Pastelon. This celebrated Puerto Rican dish is a one-pot meal reminiscent of lasagna in terms of structure, that is, layers of protein and carbohydrates, cheese optional, but I like it with this dairy protein. I fell in love with this dish, and after my meal, sat down with her for a couple of hours learning about her culture. Naturally, I asked her if I could return and if she would teach me how to prepare it. Unfortunately, she was going out of town the following day, but she told me she would write the recipe down and I could collect it the next morning, which I did. I’ll share the recipe with you today.

There are so many ways to utilise our beloved plantains. They are indigenous to the Latin American and Caribbean region, but are also grown in parts of Africa and Asia. These starchy fruits are available in abundance all year long, so there is no excuse not to experiment with them. Nutritionally, they are rich in vitamin A and have a lower sugar content than bananas. Start experimenting more with this versatile staple.

Plantain Tarts

These are one of the original Jamaican desserts I was introduced to as a child by my grandmother who used to make them. They are very straightforward to make and one of the rare uses for plantain as a sweet pastry rather than savoury dish. A great snack for afternoon tea or coffee breaks.

Pastry Dough

Ingredients:

500g/2 Cups All-Purpose Flour

200g/ 1 Cup Unsalted Butter, cold and cut into cubes

Pinch of Salt

4 Tbsp Cold Water

Plantain Filling

250g/ 1 cup ripe plantain, peeled and cubed

50g/ 1/4 cup sugar

50g/ 1/4 cup water

1 Tsp vanilla extract

1 Tbsp unsalted butter

1/2 Tsp ground nutmeg

1/2 Tsp ground cinnamon

Couple drops red food colouring

Egg wash or milk for brushing pastry

Extra sugar for sprinkling (optional)

Method:

First prepare the pastry dough in a bowl by adding the flour and pinch of salt.

Add butter cubes and rub ingredients together with your fingers until mixture resembles crumbs.

Add cold water, and form mixture into a ball. Cover in cling film and refrigerate for at least 30 minutes.

Preheat oven to 350oF

Next, place plantain pieces, sugar and water into a saucepan and cook over medium-low heat until plantain is cooked through.

Add vanilla, butter, nutmeg, cinnamon, red food colouring and mix well. Cool down.

When the plantain mixture has cooled, remove the dough from the fridge and roll it out on a floured surface.

Cut out rounds using a medium-sized 4″ cutter.

Use a spoon to scoop plantain mixture and place on the centre of each round, fold over and use a fork to crimp the edges, and to prick the tops for steam to escape while baking.

Brush tarts with either egg wash or milk.

Sprinkle with extra sugar (optional)

Bake for 45 to 50 minutes or until golden brown.

Puerto Rican Pastelon

This recipe was given to me in love and kindness by a generous Puerto Rican lady. I’m sure like Jamaicans; every Puerto Rican family adds its own twists or secret ingredients.

Ingredients:

6 plantains, sliced lengthways

500g/ 1lb ground sirloin

1 onion, finely chopped

3 cloves of garlic, finely minced

1 green sweet pepper, deseeded and finely diced

2 Tsps Adobo

1 Tsp complete seasoning + 1 Tsp cumin (Sazon seasoning is typical, but use as a substitute)

2 Tsps Dried Oregano

2 Tbsps Sherry or red wine vinegar

2 Bay leaves

50g/ 1/4 cup raisins (optional)

50g/ 1/4 cup green olives, sliced (optional)

100ml/1/2 cup tomato sauce

3 Eggs

3 Tbsps Milk

250g/ 1 cup cheddar or Monterey Jack cheese, shredded

1 Small bunch cilantro, roughly chopped

Vegetable oil, for frying

Salt to taste

Butter for greasing

Method:

Preheat oven to 350 degrees Farenheit

Butter baking pan

Fry plantain slices until golden brown, drain on paper towels

In a bowl, season ground beef with onion, pepper, garlic, cilantro, oregano, Adobo, complete seasoning, cumin, vinegar, and mix well.

Add vegetable oil in a pan and add beef mixture, cook until browned, then add tomato sauce, bay leaves and optional ingredients if using. Simmer until cooked through.

In a small bowl, beat eggs and milk, set aside.

Layer plantain slices on the bottom of baking dish.

Add half the beef mixture and layer with another set of plantain slices.

Layer over the remaining meat and top with the rest of plantains.

Pour over egg mixture and top with shredded cheese.

Bake for 25 minutes.

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Contact me at juicycheffoodmedia@gmail.com for any questions or comments related to this column.

Bon Appétit!