Make Matelot Plantain Pie a Christmas Staple
CNC3’s News Anchor Golda Lee Bruce swears by ramen—it’s the only thing she makes for dinner, because it’s the only thing she knows to cook. (Microwave for 3 minutes and ding ding; food is served. Easy.) For Christmas, though, she wants to impress her loved ones with an incredible spread of local dishes. In our video series Cooking with Golda, Trinidad’s youngest, extraordinary chefs show Golda how to cook and bake their favourite holiday recipes.
Colin, a Matelot Community College student, travelled four hours from the north coast to Port of Spain to cook his delicious pastelon, or plantain pie, for CNC3’s news anchor Golda Lee Bruce. Layers of minced beef, baked cinnamon plantains and cheese come together to form a plantain lasagna of sorts. It fills your kitchen with a sweet smell that hypnotizes your senses. Warning: This dish is sure to leave you licking your plate.
COLIN’S MATELOT PLANTAIN PIE
YIELDS: 10 Servings
COOK TIME: 1 hr
- 4 medium ripe plantains
- 1 teaspoon cinnamon
- 1 tablespoon olive oil
- 1 pound minced beef
- 1/2 cup green seasoning
- 3 cloves garlic, minced
- 1 small onion, sliced
- 6 leaves chadon beni, chopped
- 1 teaspoon salt
- 2 tablespoons ketchup
- 1 cup evaporated milk
- 3 cups cheese, grated
- Peel and slice the plantains lengthways. Place on a baking tray, sprinkle with cinnamon and olive oil and bake for 20 mins at 350°F.
- Season the minced beef with green seasoning, chadon beni, 1/2 teaspoon salt, onion and garlic. Add the ketchup and stir until evenly incorporated. Cook for 10 to 15 minutes, adjusting salt if necessary.
- Layer a greased baking dish with the plantain followed by the meat and a few sprinkles of cheese. Continue layering until all ingredients are used.
- Pour the evaporated milk over the pie and then sprinkle the rest of cheese over the top.
- Bake for 30 minutes.
- Remove from the oven and serve immediately.