When I first left secondary school, my parents had no idea what to do with me. I didn’t have that zeal to go back and do A levels, so the question still remained what to do. I always loved food and cooking so my mother decided that it would be a good idea for me to go study food and beverage. Since then my love affair with food has grown and I still can’t get enough of it.
(I’m sure many of you know what I mean.)
It’s as a result of my going to study, that this recipe was born. For my final Culinary exam, we had to create a unique menu consisting of an appetizer, soup and entree. For my entree I decided to do a stuffed chicken with plantain, served with sauteed vegetables and a delicious cream sauce. Thinking about it makes my mouth water!
Since then the recipe has changed a bit, especially as my diet has changed. But the core of it is still there and this stuffing is simple but so good and can be used by itself as a side dish or stuffed in chicken.
Here it is. I hope you like it!
- 2 ripe plantains
- 2 onions
- 1 medium carrot
- 1 – 2 stalks of celery depending on the size
- 2 cloves Garlic
- Coconut oil
- Salt and black pepper
- Prepare plantains for boiling, by washing the outside of the fruit and cutting it in half or thirds depending on the size. In a medium pot, fill with enough water to cover the plantains, and boil them until they are soft and tender. About 10 – 15 mins.
- Remove from heat, drain and allow to cool until you can safely hold it without burning your hands to remove the skins.
- Add the boiled plantain to a medium bowl and mash completely using a fork or potato masher. Set aside until ready to use.
- In the meantime, while the plantain is boiling, prepare the vegetables by dicing them and mincing the garlic.
- Once the plantain is ready, heat two tablespoons of coconut oil in a skillet over medium heat. Add the garlic and saute until fragrant (about 30 – 45 secs). Next add the the rest of the vegetables, sprinkle with salt and cook until tender (about 5-10 mins), remembering to stir every so often to make sure they don’t stick.
- Next add the plantain, stirring as you add it, to make sure that the vegetables and the plantain are fully combined. Lower the heat to a medium to low setting and season with salt and black pepper to taste.
- Once desired flavor is reached, remove from heat and let cool. And the stuffing is ready to use!!
(Note: each plantain has a different sweetness level so the amount of salt and black pepper needed will vary)