Since I was a kid one of my fav things from the Dominican Republic to eat is ripped plantains. We call it Platano Amarillo, Cuban call them maduros, Puerto Ricans call them maduros as well. We’ve so many different types of recipes but this one my mom used to make on the weekend because it was more work to do during the weekdays but at the same time we loved the savory + sweetness of this family meal. She used to serve it with a big green salad yummy!!
What is Ripped Plantain?
Ripe plantain is best when it’s mostly black with a little yellow, and still slightly firm to the touch, like when you squeeze a peach. Although completely black plantains are still good to eat, they are a little too soft, making them difficult to prepare. But they’re still delicious
What is the difference between ripe plantain and banana?
Plantains are typically larger than bananas. Ripe plantains have a dry texture, whereas ripe bananas are smooth and creamy. Plantains retain their shape after cooking, whereas bananas tend to become mushy and fall apart when cooked.
Are plantains native to the Caribbean?
Plantains are native to India and the Caribbean where they are treated as more vegetables than fruit. Although there is no formal botanical distinction between bananas and plantains, “dessert” bananas are generally eaten raw, while plantains are cooked because of their high starch/low sugar
How can you store ripped Plantains?
Plantains can be ripened at room temperature. Plantains will keep in the refrigerator for up to 1 week. Plantains will not continue to ripen once refrigerated.
Pastelon De Platano Maduro
Since I was a kid one of my fav things from the Dominican Republic to eat is ripped plantains. We call it Platano Amarillo, Cuban call them maduros, Puerto Ricans call them maduros as well. We’ve so many different types of recipes but this one my mom used to make on the weekend because it was more work to do during the weekdays but at the same time we loved the savory + sweetness of this family meal. She used to serve it with a big green salad yummy!!
Ingredients
6 ripe plantain (Blackened skin)
1 teaspoon salt
¼ cup vegan butter, plus extra to grease pan
1 cup grated vegan cheese I use Violife
Directions
- Boil plantains. Cut the plantain into 3 pieces adding 1 teaspoon of salt to the water. Once the plantains are fork tender (15 – 20 mins), remove them from the heat.
- Mash. Take the plantains out of the water right away and mash them with a fork.
- Add the butter and keep mashing until it is very smooth with no lumps.
- Grease a 1-inch tall baking pan. Put half of the plantains mixture in the baking pan. Cover with half of the cheese.
- Cover the cheese with the meat. Cover with the remaining plantain mixture. Cover with the rest of the cheese.
- Bake Cook in preheated oven to 350 °F [175 °C] until the top is golden brown.
- Wait 5 minutes for serving.
Notes
- You can prepare the filling the night before Like I did see the video.
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Ingredients (TURKEY MIX)
2 ½ pounds ground turkey
1 ½ lime or lemon
1 ½ tbsp organic onion powder
2 ½ tbsp coconut amino
3 Tsp coconut oil
½ tsp organic garlic powder or 1 minced garlic
1 Tsp organic ginger powder
1 Tsp pink salt
½ Tbsp black pepper
1 Tsp dry oregano
1 Tsp dry parsley
2 ½ Tbsp of Loisa seasoning (Spanish spices **optional)
1 ½ tomato paste or tomato sauce
1 Tsp Sauvignon wine Or red cooking wine
Directions (TURKEY MIX)
- In a mixer bowl mix the ground turkey, add in the lime or lemon juice, onion powder, coconut amino, garlic powder or the minced garlic, ginger powder, pink salt, black pepper, dry oregano, dry parsley, Loisa seasoning.
- Saute the marinated meat with coconut oil until all the water from the meat evaporates.
- Add tomato paste or sauce.
- When you see the meat done add the red wine and cook for 5 more minutes.
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Enjoy it!
Xx,