Plantain Lasagna

My romance with plantain has made experiment with all sorts of appealing ways to cook and present plantain. Here is one of them.


This was inspired by Ugo Joy Eke – Okoro’ s post on Bella Naija, last year.

Here goes.
6 Plantains
3kg minced meat
1 table spoon of Garlic (minced)
2 cooking spoons of tomato paste (any of the tinned brands would do)
1/2 cooking spoon Tomato Ketchup
Seasoning cubes and
Salt to taste
5 Eggs lightly beaten and salted

Heat up some oil, then add the onions, pepper, garlic, seasoning cube and salt. Sauté for about 3 minutes, then add the minced meat and cook until it is browned. Add the tomato sauce, carrot cubes and very little water and allow to simmer for about 10 minutes.

Peel your plantain and cut them into about 4-5 slices lengthwise and shallow fry them in little oil for about 3 minutes on each side or till slightly brown. Spray the baking dish with some oil or butter, then pour some of the eggs on the bottom of the baking dish.

Lay the plantain slices on the bottom of the dish until the properly covered, add about half of meat mixture on top of the plantain slices and spread it out to a uniform layer. Repeat the layers with the rest of the plantain slices and meat mixture and end the layers with plantain slices on top.
Pour the rest of the eggs over the plantain layers(so that it covers the plantain and seeps through the layers)
Bake for about 25 minutes. Let it cool for a few minutes so it would be easy to slice into.


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