#MeatlessMonday Meals: Pretty Little Plantain Cups
by Sonja Sinaswee, author of the blog, Treats For Tiffany
I love these adorable and elegant plantain cups that are perfect for entertaining. What’s more, they’re incredibly easy to make. Boil. Mash. Bake. BOOM!
These pretty little plantain cups provide a perfect canvas for a variety of fillings. I like bold, flavourful fillings that complement the sweetness of the plantain. Spicy fillings and ones that have lots of fresh aromatics work really well. Just have fun – the filling options are endless!
Makes: 16 Cups
2 lb ripe plantain
2 tbsp melted butter or oil
Salt and pepper to taste
Cut the ends off each plantain Cut each plantain in half or thirds.
Place the pieces in a pot and add enough tap water to cover the plantain. Boil the plantain over medium heat until cooked.
Drain the plantain into a colander and let cool for about 5 minutes.
While the plantain is cooling, preheat the oven to 400°F/200°C. Using cooking spray or oil, grease a muffin pan, ideally one with 16 muffin cups.
Peel the plantain and put into a large bowl. Using a fork or a potato masher, mash the plantain. Add the melted butter or oil, and season with salt and pepper.
Separate the seasoned mashed plantain into 16 balls, all about the same size.
Place one ball into a muffin cup and using your fingers, press it down into the shape of the cup. Try to make sure the plantain is the same thickness throughout. Repeat this for the remaining balls of mashed plantain.
When all the cups are filled, place the muffin tray into the preheated oven. Bake for 30 minutes.
Remove the muffin tray from the oven and place on a cooling rack.
Once cooled, fill the plantain cups with a filling or fillings of your choice. Bold, spicy fillings complement the sweetness of the plantain best.
– You want to use plantain that has dark/black spots but not too many. The plantain can’t be overripe.
– I use the melted butter to impart extra flavour and to help crisp up the plantain cups but I’ve also forgotten to add it at times and the cups turned out just fine.
– I don’t usually add extra spices to the plantains because I like the flavour contrast between the cups and the filling. The plantain cup is the canvas; the filling is the paint. Together – perfection! However, feel free to add spices like paprika, roasted geera and garlic or onion powder to your mashed plantain before baking.
For more delicious recipes, cooking tips and general fun in the kitchen, visit Sonja’s blog Treats For Tiffany, as well as follow her on Facebook andInstagram.