Stuffed plantains require some work but boy are they worth it. This dish combines sweet and savory beautifully and is popular amongst kids and adults alike. Here is what you are going to need for this:
8 ripe plantains
1 medium yellow onion – chopped
2 large garlic cloves – minced
1 pound cubed beef
2 cups blended red aji (Panka) OR
2 tomatoes – peeled, seeded and chopped + 1 TBS tomato paste
1 small carrot
2 TBS chopped parsley
OPT – peas and raisins
2 eggs – separated
Splash of water
¾ cup flour
¼ cup water
• Cut both ends off plantains and wash well. Place in a pot and cover with water. Cook for about 15 to 20 minutes – until cooked through but still firm. Remove from pot and cool down.
• Add 2 TBS to a skillet and heat. Add the onion and garlic. Cook for 8 to 10 minutes – until softened and lightly browned. Add the beef and the aji OR the chopped tomatoes, tomato paste and some water. Season with salt. Add the carrot and parsley – and peas and raisins if using. Cook for about 15 minutes and set aside.
• Whisk the egg whites in a bowl until frothy. Add 1 tsp. salt and whisk until starting to stiffen. Add the yolks and beat until pale yellow. Add the flour and whisk until smooth. Add the water and whisk until you have a uniform batter resembling pancake batter.
• Peel the plantains and carefully cut a slit in the middle. If the “thread” in the middle is black remove it carefully. Stuff the bananas with the meat filling.
• Dunk the plantains into the batter and coat evenly.
• Heat a skillet with some oil and fry them. Flipping on all side – very carefully – until evenly browned. Serve with white rice. Enjoy!