Hello friends and fellow foodies!
Friends had been asking me for my ripe plantain pie recipe for some time and I had been a bit lazy because I had already shared (at least on the Spanish edition) a yuca and ripe plantain recipe so I felt it was a bit repetitive.
Ripe plantain recipe is a very traditional Caribbean and specially Dominican recipe. (Puerto Rico is very big on plantains as well, but it doesn’t count, as I think Puertoricans and Dominicans are brethren, the same culture)
The musaceae family is very popular in the Caribbean and we know and use a much larger variety than is known and frequently used in other countries. Popular varieties are the plantain (eaten ripe, almost ripe and green), the common banana (also eaten ripe and green), the “rulo”, similar to the plantain and banana. It tastes almost like a mix of both the plantain and the common banana. We also appreciate the Philippines Plantain, much thicker and shorter and the Apple banana, a small and chubby banana that smells amazingly similar to apples. (go figure!) amongst others…
Today I share an excitingly different version and that’s saying something as everyone has a different ripe plantain pie recipe. The difference is, instead of ripe plantains, which have a very distinctive flavor, I used apple bananas!
It was amazing!
You may use this recipe with any other ripe fruit of the musaceae family, especially plantains or bananas.
- 15 apple bananas (they’re small)
- ¼ cup honey
- 1 tbsp. butter (I used real freshly farm made butter. There’s a place close to home where I can get it and it’s just marvelous!)
- White Cabrera cheese (Well, I got this very nice Northern freshly made soft white cheese and felt the need to brag, but you may use your favorite cheese!)
Ingredients for the meat (the filler)
- ½ lb. ground meat.
- 1 red bell pepper.
- ½ white onion.
- 1 green pepper.
- 1 tbsp. tomato paste.
- 1 ripe tomato.
- 1 tsp. garlic paste.
- A pinch of red pepper.
- A pinch of Cayenne pepper.
- Salt and black pepper to taste.
Boil and drain the bananas. Mash them while adding the honey and butter.
Stew your ground meat. A great variation is adding red beans for a great chili filler.
Butter a pyrex and add a layer of banana mash, then the meat, then another layer of banana mash, followed by the cheese. Put in the oven at high temperature until it takes a nice and golden color. (Remember everything’s already cooked)
Hope you enjoy! I promise some cool pics soon as I’ll be travelling next week.
A big hug from the warm Caribbean!
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