Stuffed Seafood Plantain


My Grandparents on my father’s side are from St.Kitts, which is an island in the Caribbean. A lot of the food I ate when I was growing up was inspired by this beautiful area of the world.

A couple of weeks ago I saw a Twitter post from food producers Unearthed. They were attempting to serve up a 193 course meal containing a dish from every country in the world but were a few short.

I decided to enter a Kittian recipe of Plantain stuffed with seafood. This recipe was created in conjunction with my dad and I was so thrilled when I found out that it made the final menu.

I am sure my Nanny Gertrude would be proud. If you would like to attempt it, check out the recipe below.

The full menu of all 193 dishes can be found here: http://www.discoverunearthed.com/wp-content/uploads/2013/04/unearthed-sourced-recipes.pdf 

Stuffed Seafood plantain

Makes 10 Canapés

  • 200g saltfish
  • 1 small red bell pepper
  • 1 teaspoon ground black pepper
  • 1 small red onions, finely chopped
  • 1 garlic clove
  • 1 large tomato peeled and chopped
  • 1 scotch bonnet (de-seeded)
  • Small bunch of coriander
  • Two ripe plantains
  • Oil for shallow frying
  • Juice of 1 lime

Peel the plantains and cut into long strips.

Shallow fry these strips until golden brown, about 2 minutes on each side. Place the strips on paper kitchen towels to remove any excess oil.

Place a toothpick at one end of the plantain strip and join it to the other to make a circle. Place these on a serving tray.

Break the saltfish into pieces and place in a saucepan.

Fill with enough water to cover, bring to the boil and cook for 10 minutes.

Drain and rinse under cool water, remove any bones and skin, if there is any. Shred the fish into small pieces and set aside in a medium bowl.

Chop the pepper and add to the frying pan with the onion and garlic until soft. At this point add the fish and tomato and leave to cook for five minutes.

Finely chop the scotch bonnet and coriander and stir in with the fish.
Take the plantain rings out of the oven and place the mixture within the rings.

Squeeze the lime over the plantain and serve.

seafoodplantain

Social tagging: > > > >