Stuffed Plantains

April 13, 2022

Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 40 mins

Ingredients:

3 ripe Plantains

Salt

Black Pepper

All Purpose

Oil

Saltfish Filling:

2lbs Salted Codfish, commonly known as Saltfish in Jamaica

1 small Onion, diced fine

2 stalks Green Onions, diced fine

1/2 Sweet Pepper, diced fine

Scotch Bonnet Pepper (optional) (any amount you desire), diced fine

1 tsp Fish Seasoning

1/2 tsp Black Pepper

1/2 tsp All Purpose Seasonings

Ketchup (optional)

Directions:

Prep your Plantains by cutting off the tip of each and then cut into 3-4 equal sections depending on their sizes. Wash and set aside.

Prep your Saltfish by rinsing it under some cool water to wash off any excess salt and then place in a pot of water and bring to a boil. Allow it to boil for about 5 mins then pour off the water and replace with fresh water. Place back on stove and bring to a boil again, repeating step 1.

After replacing the water 2 times, place enough water in the pot so that you can add the Plantains to the pot with the Saltfish and bring to a boil.

Remove the Saltfish 5 mins after the water starts boiling and set aside. Allow the Plantains to continue boiling for an additional 5 mins and then remove from the stove and set aside.

In a container prep your Saltfish by flaking it using your fingers or a fork. Break each filet up completely (as pictured) and ensure that you remove all of the bones. * Some boneless filets may still have small bones in them.

Place a skillet over a medium heat with enough oil to coat the pot. I used coconut oil to sauté my Saltfish but you can use any oil of your preference.

Once fully heated place all seasonings listed under “Saltfish filling” to saute with an exception of the ketchup if used.Stir your pot and allow your seasonings to sauté for about 2 mins or until they become fragrant.

Now add your Saltfish and stir for about 2 mins. Taste and adjust your seasonings if needed.

Add the ketchup (if used) and stir to evenly combine for a next 2 mins then remove from the stove and set aside.

Remove the skins of the Plantains and place them in a bowl.

Crush them completely using a potato masher and season using 1 tsp All-Purpose Seasoning and 1/2 tsp Black Pepper. Combine evenly.

Form the Plantain mixture into little balls (about 3-5 inches in size). Keep in mind that they will be stuffed, so make sure they are not too big or small.

You may get 6-12 balls. Be sure to get these prepped before stuffing.

To stuff the balls use one finger to create a hole or a pocket in the middle of each Plantain ball.

Spoon some a Saltfish in each and then close them up by pinching the top while using your other hand to smooth and form back the ball. It may be a little tricky rolling the first two balls but it gets easier on the third one.

Place a deep skillet, with enough oil, over a medium-low heat to halfway cover these.

Once fully heated add them to the pot to fry for about 2 mins per side or until all sides are golden brown. The same rules apply to these when frying Plantains-do not take your eyes off of them because the minute you do that’s when they choose to burn. Try not to overcrowd your pot also as this can cause the temperature of your oil to drop, which may cause them to be soggy.