"The belly rules the mind."--Spanish Proverb

Stuffed Plantains Recipe

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This recipe for Stuffed Plantains, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Marie Smith
Added: Sunday, October 29, 2006


6 ripe yellow unpeeled but halved plantains
8 cups water
1 1/2 T. salt
4 T. butter
1/2 tsp. salt
1 T. cornstarch
Meat filling (see recipe)
vegetable oil

Meat Filling
1 oz. salt pork diced
2 oz. cured ham
1 T. veg. oil
1 green pepper
3 sweet chili peppers
1 onion
2 cloves garlic
1 tsp. oregano
1 tsp. salt
1/4 tsp. vinegar
1 lb. ground beef
6 green olives with pimientos
1/4 c. tomato paste
raisins optional

Meat filling preparation:
Brown meats from A. Add ingredients from B, saute 10 min. Add ingredients from C. mix, cover and simmer. Add ingredients from D. mix and cover 30 min. more.
Plantain preparation:
Boil water and salt, add plantains cook 20 min. Peel and mash with ingredients from B. Cool.
Coat hands in cornstarch, spread plantain mixture in a nest in your palm, stuff with meat filling and cover with more mashed plantain to close. Deep fry until golden and drain on paper.




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