generally longer and thicker than typical eating bananas. They have a
lovely slightly sweet, delicate flavor and can be baked, fried or
grilled. For this recipe, the plantains should be firm but not too
black, which indicates over-ripeness. Be careful when slicing as they
can be a bit slippery.
12 cocktail sticks
2 large ripe plantains
75g (3 oz) butter
2 garlic cloves, peeled and crushed
2 spring onions, peeled and finely chopped
3 smoked back bacon rashers, rinded and
cut into strips
a few sprigs fresh thyme
1 scotch bonnet chili, seeded and finely
250g (9 oz) long-grain rice
1 tbsp tomato puree
50g (2 oz) creamed coconut, grated
400ml (14 fl oz) chicken or vegetable
3 whole tomatoes, sliced
50g (2 oz) cheese, grated (Cheddar and
Edam work well)
Put the cocktail sticks to soak in cold
water for 30 minutes.
plantains and cut each lengthwise into 6 slices about 5mm (1/4 in)
thick. Heat half the butter in a frying pan, add the plantain strips and
fry for about 5 minutes, turning once, until they turn a rich golden
brown color. Drain on a piece of kitchen paper and set aside.
remaining butter in a saucepan and add the garlic, spring onions and
bacon, and fry for about 1-2 minutes. Now add the thyme, chili, rice,
tomato puree and grated coconut. Stir well and when it starts to sizzle,
add the chicken or vegetable stock. Bring to the boil, the reduce the
heat, cover and simmer for about 15-20 minutes, until the stock has been
absorbed and the rice grains are tender.
slice of plantain into a circle and secure with a cocktail stick. Place
on a non-stick baking sheet, then fill the centre with the rice mixture.
Arrange a slice of tomato on top of each, followed by a good sprinkling
of grated cheese. Place under a medium grill until the cheese has