Baked Plantains with Cheese & Groundnuts

In which I use groundnuts and peanuts interchangeably.

Because I can.

Anyways, Bake plantains with cheese?

Hard to imagine? Well, I can tell you that this was one of the most delightful things I’ve had in a bit and a half.

See when it comes to Latin Americans and plantains, I have to give them all my trust. 

From Jibaritos to Empanadas, not once have I failed in my quest to use plantains in new ways. Well, once…when I did a cinnamon-sugar thing. I didn’t like it but…but…I think it was because the plantains were too ripe and I had it with rice pudding in a ‘rice and dodo’ type dish that did not work.

Still, they’ve done good with their plantain dishes.

There was no doubt that I would do this.

I toyed with the idea of buying bole, roasted on the streets but in the end decided to use home baked. I think you could totally get away with street-bought plantains and finish off in a pan at home.

I went a bit streetfood with the recipe, Lagos-style at least. I paired the plantains with roasted groundnuts, a combination popular on Lagos streets.

To finish? A bright green, fresh herb oil of scent leaves.

Every bight, every mouthful was heavenly. Ever. 

Because I used just-ripe bananas, they were soft but not overly sweet and not at all mushy. 

I rubbed them in some oil and chili powder to counteract the sweetness but the possibilities?

Suya spice aka yaji? Ginger and cinnamon? 

The peanuts added wonderful crunch and nuttiness and the cheese, oh lawd, the cheese was gorgeous. I used soft cheddar and …sigh. I just loved it. Tasty, meaty, baked. What else could a girl ask for?

Well, some hot pepper sauce. I felt as though I wanted some ata dindin – that fiery red sauce of the Yorubas.

Still, this was a win. 

And I’m definitely doing it again. Thank you Ecuador, and Ecuador and Puerto Rico. We love you.