Entree: Dominica – Central Culinary Region – Stuffed Plantains (Baked Caribbean ripe plantains filled with seasoned ground pork and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 large ripe plantains (yellow to spotted; no imperial weight required)
- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing
- 1 medium onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 2 cloves (approx. 0.21 oz (6 g)) garlic, minced
- 1 scotch bonnet or habanero pepper, seeded and minced (optional for heat)
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh chopped thyme
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 cup (60 g) breadcrumbs
- 1 large egg, beaten
- 1/2 cup (50 g) grated cheddar or regional cheese (optional)
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 2 tbsp (30 ml) vegetable oil for pan-frying filling (if needed)
- Lime wedges for serving

Show original ingredient measurements

- 4 large ripe plantains (yellow to spotted; no imperial weight required)
- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing
- 1 medium onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 2 cloves (approx. 6 g) garlic, minced
- 1 scotch bonnet or habanero pepper, seeded and minced (optional for heat)
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh chopped thyme
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 cup (60 g) breadcrumbs
- 1 large egg, beaten
- 1/2 cup (50 g) grated cheddar or regional cheese (optional)
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 2 tbsp (30 ml) vegetable oil for pan-frying filling (if needed)
- Lime wedges for serving

Instructions

1. Place whole plantains in a pot and cover with water. Bring to a boil and simmer until tender when pierced with a knife, about 15–20 minutes. Drain and cool slightly. Peel and mash the flesh until smooth; set aside.
2. While plantains cook, heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add onion and bell pepper and sauté until softened, about 5 minutes. Add garlic and minced scotch bonnet and cook 1 minute.
3. Add ground pork to the skillet and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Stir in thyme, salt, and pepper. Remove from heat and let cool slightly.
4. In a bowl, combine the cooked pork mixture with breadcrumbs, beaten egg, parsley, and half the cheese (if using). Mix until cohesive; add a splash of water if mixture is too dry.
5. Preheat oven to 350°F (175°C). Divide mashed plantain into 8 portions. With oiled hands, flatten each portion into a palm-sized round, place a spoonful of filling in the center, and fold/shape into ovals or pockets, sealing the edges. Place seamside down on a lightly greased baking sheet. Sprinkle with remaining cheese and brush tops lightly with oil.
6. Bake until heated through and lightly golden, about 15–20 minutes. Alternatively, pan-fry the stuffed plantains in a shallow skillet until golden on both sides, then finish in the oven 5–8 minutes.
7. Serve hot with lime wedges and a simple green salad or steamed vegetables.