Caribbean Recipes

Ingredients:

• 6 - 7 ripe plantains
• 1 lb beef steak
• 4 tbsp. chopped onions
• 1 1/2 tbsp. chopped celery
• 1 1/2 tbsp. chopped parsley
• 7 sliced red or green sweet peppers
• 1/2 cup tomato sauce
• 1/2 cup water
• 1 1/2 tbsp. flour
• 1 tbsp. salt
• 1 pinch clove powder
• 2 1/2 tbsp. margarine

Mixture:

• 1 cup milk
• 1 pinch salt
• 1/4 tsp. baking powder
• 2 tbsp. flour
• 2 eggs

Method:

Slice each plantain in 5 long strips. Fry slices until cooked but not brown. Set aside.
Sauté onion, pepper, parsley, celery and garlic in 3 tablespoons margarine. Add tomato sauce and pepper to taste.
Allow to simmer for 5 minutes. Place pre-cooked beef streaks cut in strips in mixture. Bring to a boil for an additional 10 minutes.
Mix 2 tablespoons full flour in 1/2 cup water and pour into meat mixture. Cook for 1 minute longer. Remove from heat.
Grease a 10 inch square baking glass dish. Line bottom and sides of dish with part of fried plantain. Save enough plantain to cover top of pie.
Pour 1/3 of mixture over plantain in bottom of dish. Spread meat mixture over this, keeping plantain up against side of dish.
Cover top with remaining slices of plantain.
Pour balance of paste over top and coat with 2 tbsp. honey, helping to work some evenly down the sides by carefully sliding the blade of a spatula between plantain and dish, and working it around sides.
Bake in moderate oven at 250 degrees F. until plantain is delicately brown.
Watch closely and regulate heat if necessary since it tends to brown easily.
Garnish with sliced sweet peppers.
Serve as a side dish.