Caribbean Potato and Plantain Stuffing

Ingredients

• 4 large potatoes, peeled and diced (900g) 4 large potatoes, peeled and diced (900g)
• 2 ripe plantains, peeled and sliced (300g) 2 ripe plantains, peeled and sliced (300g)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tablespoons of vegetable oil 2 tablespoons of vegetable oil
• 1 teaspoon of dried thyme 1 teaspoon of dried thyme
• 1 teaspoon of ground allspice 1 teaspoon of ground allspice
• 1 scotch bonnet pepper, seeded and minced (optional for heat) 1 scotch bonnet pepper, seeded and minced (optional for heat)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 50g, 15g
• Protein: 4g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, boil the diced potatoes until tender. Drain and set aside.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the onions, garlic, and bell peppers. Sauté until the vegetables are softened.
4. 4.
   Add the sliced plantains to the pan and cook until they are golden brown and caramelized.
5. 5.
   In a large mixing bowl, combine the cooked potatoes, sautéed vegetables, thyme, allspice, scotch bonnet pepper (if using), salt, and pepper. Mix well to combine all the flavors.
6. 6.
   Transfer the mixture to a baking dish and bake for 25-30 minutes, or until the top is golden brown and crispy.
7. 7.
   Serve the Caribbean Potato and Plantain Stuffing as a side dish with your favorite Caribbean main course.

Treat your ingredients with care...

• Plantains — Make sure to use ripe plantains with yellow skin and some black spots. They should be soft to the touch, as they will provide the desired sweetness and caramelization to the stuffing.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the scotch bonnet pepper. Adjust the amount according to your spice tolerance.
• If you prefer a smoother texture, mash the potatoes slightly before mixing them with the other ingredients.
• Serve the stuffing alongside grilled meats or as a filling for stuffed vegetables like bell peppers or zucchini.

Serving advice

Serve the Caribbean Potato and Plantain Stuffing as a side dish with Caribbean-inspired mains such as jerk chicken, curry goat, or grilled fish. It can also be enjoyed on its own as a flavorful vegetarian option.

Presentation advice

Garnish the stuffing with fresh herbs such as cilantro or parsley to add a pop of color. Serve it in a vibrant dish that complements the tropical flavors.