Plantain Stuffing


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!

Plantain Stuffing

  • 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


  1. 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.
  2. Remove from heat, drain and allow to cool until you can safely hold it without burning your hands to remove the skins.
  3. Add the boiled plantain to a medium bowl and mash completely using a fork or potato masher. Set aside until ready to use. IMG_6169
  4. In the meantime, while the plantain is boiling, prepare the vegetables by dicing them and mincing the garlic.
  5. 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.IMG_6172
  6. 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. IMG_6175
  7. Once desired flavor is reached, remove from heat and let cool. And the stuffing is ready to use!!

IMG_6177(Note: each plantain has a different sweetness level so the amount of salt and black pepper needed will vary)

Cajun Plantain Stuffed Chicken Breast

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