Thursday 14 September 2017


 There's a name for this is South America: Tostones Rellenos.

In spite of the fact that Nigerians live and breathe plantain (or should I only speak for myself?), it doesn't surprise me that we don't quite have a version of this. It is admittedly a little fussy to make. The sort of thing you'd want to make for a dinner party to show that you've got some culinary flair or something. I mean, let's be real, why shape plantain into little cups when you can simply slice, fry/roast and enjoy them with minimal effort? 

But still, playing around with food is fun. That's how cuisines develop and trends start. That's how you impress your dinner guests or while away some spare time on a lazy weekend.

I've boiled and baked the plantain cups instead of frying to keeps things a bit healthy. For the filling, I've opted for basic rice and spinach but seriously, imagine the possibilities. Go crazy!

- 2 ripe plantains
- 1-2 cups chopped spinach
- 1/4 cup chopped onions
- 1/2 cup cooked rice (season the rice as you wish or have a plain)
- chilli powder
- salt to taste