I LOVE plantain it is one of my most favourite things to eat. I like ackee too so when I came up
with this recipe it was a match made in heaven for me. This can be served as a starter ( you can
make mini ones) or a main course served with roast potatoes and a side salad. This is suitable
for most diets including vegans, vegetarians and those on a gluten free diet
Plantain is a part of the staple diet in countries like in West and Central Africa, Central America,
all across the Caribbean islands and also the northern, coastal parts of South America. On of
the major advantages of plantain is that they grow all year round, making them a reliable all-
season staple food.
According to draxe.com there a good health benefits for eating plantain. The nutritional value
includes potassium, fibre, vitamin b12 and magnesium
Ackee is a fruit but it is eaten like a vegetable, in the same way that a tomato is a fruit but is
eaten like a vegetable. Ackee, also known as achee, ackee apple or akee (Blighia sapida) and
is a member of the Sapindaceae (soapberry family. Ackee is native to many countries in West
Africa including Ghana, Gambis, Mali, Nigeria, Senegal, and Sierra Leone .
Ackee was imported to Jamaica from West Africa (probably on a slave ship) around the year
1778. Since then it has become a major part of many Caribbean cuisines, and is also grown in
tropical and subtropical areas elsewhere around the world.
Plantain Cups With Ackee Filling Recipe
For The Plantain Cups
• 2 -2 ripe plantains
• Spray Oil
– Wash and peel the plantains
– Chop the plantain into 3-4 pieces
– Boil plantain until soft and tender.
– Drain the cooked plantain
– press the plantain into the oiled muffin tin to form the cups
– Bake at 180c / 350f or gas mark 4 for 20-30 minutes until golden brown
– Remove from muffin tins and allow to cool slightly
For The Filling
• 1 medium can of ackee (540g)
• 2 oz. coconut oil (plus a little more if needed)
• 1 Large Onion chopped
• 2 Plum tomatoes
• Half a green pepper chopped
• 1/2 Tsp. Salt
• 1/2 Tsp. Black Pepper
• ½ tsp season all (optional)
• 1 small scotch bonnet pepper (optional)
– Sauté onions, peppers and tomatoes until onions are soft.
– Open the can of ackee and drain the liquid from the tin.
– Add ackee to onions, peppers and tomatoes and fold together.
– Allow to cook for 2 minutes, and then add salt to taste.
– Add black pepper and scotch bonnet pepper
– Simmer on medium heat for another 3 – 5 minutes.
– Place 1-2 spoonfuls of ackee into the plantain cups an serve
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