Stuffing is a side dish to the “beloved” Sunday roast dinner. In England traditionally sage and onion stuffing was originally used. Today there are many variants of stuffing mixtures. Here is one using ripe plantain, a staple food which originates from south Asia and is used in many African and West Indian dishes.
Ingredients.
- I packet of stuffing mixture. For this recipe a cranberry, chestnut and orange stuffing mixture was used but feel free to use a stuffing mixture of your choice.
- 2 overripe plantains
- Boiling water according to packet instructions. The packet instructions for this recipe were 180ml
- The water is to combine the plantains and stuffing mixture
Method
- Pre heat oven at 200c Fan / 180c for gas oven
- Peel and cut the plantains. Place in a bowl and mash together.
- Add the stuffing contents from the packet to the mashed plantains and mix
- Boil water and add to the mix. Allow mixture to stand for 15 minutes
- Place in a rectangle cake tin and bake in oven according to the instructions on the packet (For this recipe the stuffing mixture was baked for 20min)
Alternative Options
- Instead of placing the plantain mixture in a cake pan shape into small round balls and placed on a baking tray coated with oil. Bake in the oven according to the packet instructions.
- If cooking chicken or turkey the stuffing mixture can be placed in the cavity of the bird to cook while the meat is cooking. NB: The amount of ingredients needed will depend on the size of the chicken or turkey.
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