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RECIPES

Plantain Lasagna

This Plantain Lasagna will make you hop over the fence and join the team of these amazing starchy vegetables. And if you are fan already, then here is another recipe to widen your plantain taste buds.

INGREDIENTS:
•3-4 Large ripe plantains
•1 medium onion, chopped
•1 red/ green bell pepper, chopped
•3 teaspoons minced garlic
•1-teaspoon cumin spice
•1 teaspoon smoked paprika
•1 teaspoon dried oregano (thyme)
•½ -1 teaspoon cayenne pepper
•2 tomatoes chopped or 1 cup tomato sauce
•1-pound ground beef/chicken
•1 16-ounces black beans drained and rinsed
•¼ cup sliced olives
•2 -3 green onion chopped
•¼-teaspoon ground coriander
•½-teaspoon salt
•½ teaspoon freshly ground black pepper
•3 tablespoons water
•2 cup shredded cheese
•1 packet sazon or 1 tablespoon chicken bouillon
•2-3 Tablespoon parsley chopped
•2-3 large eggs

Instructions:
1.Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantains horizontally into 4-5 pieces depending on plantains. You may either fry or bake the plantains.

Let it cool down, serve warm and enjoy

Caribbean Mashed Eddoes

In the Caribbean if you eat where the locals eat, chances are you’ll be enjoying eddos. This dish will look like your regular mashed potatoes. But it is cooked with this delicious and unique tropical root.

INGREDIENTS:

1 lb eddos
1/2 cup milk
2 tbs butter
1/2 tsp each salt and pepper
1/2 tsp nutmeg

Yield: 4 servings
Prep time: 10 minutes, plus 20 minutes for eddo cooking in steps 1 and 2.

DIRECTIONS:

1. In a large saucepan over high heat, add enough water to cover the eddos. Bring the water to a rapid boil. Add the eddos and boil for 15 to 20 minutes. Add more water when necessary to keep the eddos covered.
2. Drain and peel the eddos after boiling. They are slippery when cooked. Use a clean cloth or a new scouring pad to hold them while peeling. Chop coarsely. This can be done up to 2 days ahead of time; just store the eddos in water that covers them and drain before step 3.
3. In a large bowl, mash the eddos with a potato masher until relatively smooth.
4. Add the milk and butter; stir to combine. Add salt, pepper and nutmeg.

Stir to combine and serve warm.

Crispy Organic Malanga Root Patties

Check out this delicious and healthy Malanga Root Patties, they are great for lunch and even dinner with a nice side salad.
INGREDIENTS:

4 – Cups of Cooked Organic Malanga Root, or Taro Root, or Potatoes – Mashed—if using potatoes add a little Xanthin Gum Powder, about a 1/8 teaspoon will make the potatoes stick together better.

16 – Large Organic Green Onions – Chopped

12 – Organic Cherry Tomatoes – Cut in Half

1 1/2 – Tablespoon of Organic Garlic Powder

A Few Dashes – Organic Hot Sauce or instead mild chili powder can be used

Salt and Pepper to Taste

Spray Organic Olive Oil

DIRECTIONS:

Boil the Malanga until soft, drain, then mash and let cool. Then add cut up green onions and red cherry tomatoes, hot sauce, garlic powder, and salt and pepper to taste.

Next make 5 inch patties with this mixture and set aside. Then spray each patty on the top and bottom with a little bit of olive oil and brown in heavy pan on both sides. These patties really become nice and crisp on the outside if browned in a convection oven.

Let cool and serve with a nice side salad.

This recipe makes about 8 patties