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Home / Types / African

Pastelon (Plantain Lasagna)

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Published:4/02/2021Updated:4/02/2021

Pastelon – a Latin-Style (Puerto Rican) plantain lasagna that is a combination of sweet and savory flavors, made with spiced beef, sandwiched in layers of plantains, and topped with cheese and/or eggs. Absolutely incredible meal for regular or special days!

Are you still on the fence about plantains? Wait…are you trying to tell me you’ve never tried plantains before? Why not? They are all over the place these days, and they are readily available. And if you’ve checked my blog thoroughly, you can find a TON of plantain recipes (see HERE).

Today’s recipe – Pastelon or Plantain Lasagna –  will make you hop over the fence and join the team of this amazing starchy vegetable. And if you are fan already, then here is another recipe to widen your plantain taste buds.

Pinon vs Pastelon

There are instances when I have been called out by people telling me that this recipe here is called Pinon instead of Pastelon. And so I’ve done quite a research on this matter. To start off, let’s make it clear that there’s NOT a single way to prepare any dish. And even regions from the same country often have different preparations or names for similar dishes.

Although both pinon and pastelon are popular Puerto Rican layered plantains, the plantains in pinon are typically mashed before they’re layered out. Another thing is that pinon also has canned green beans and/or kidney beans mixed into the beef filling. But no matter how you call this dish, I bet we can all agree that it’s truly an indulgent wholesome recipe!

Pastelon Ingredients

I’m telling you now not to get discouraged with the long list of ingredients. Trust me, it’ll be WORTH IT! In fact, you’d be thankful that you followed this recipe to a “T” ’cause it will surely knock your socks off.

Below are just some of the ingredients that you probably need to buy at the grocery while the rest are mostly pantry staples.

  • ripe plantains
  • cumin, smoked paprika, dried oregano, thyme
  • cayenne pepper
  • ground beef or chicken
  • black beans
  • olives
  • ground coriander
  • shredded cheese (you can leave it out, if preferred)
  • sazon or chicken bouillon

Plantain Lasagna

Actually, it leaves room for so many variants and can easily be made PALEO by leaving out the cheese.

There’s also a selection of protein that you can use – ground beef, chicken, beans OR a combination of all of those. They all get the job done!

Feel free to play around with the ingredients and choose which ones work best for you. I intentionally left out the raisins because I did not want the extra sweetness that comes with it. But if you want them, then by all means go ahead and add some raisins.

How Can You Tell If Plantains Are Bad?

Pick fairly ripe plantains, the darker the skin the sweeter the plantain. I usually go with moderately ripe plantains as they don’t fall apart or soak up tons of oil.

Plantains that are very soft to the touch (too mushy when you press it gently), start to ooze and with too many dark spots and molding, those are not good signs. If you detect those features, discard them immediately. Take note that plantains will become fully ripe in about 3-5 days at room temperature. However, if you happen to buy the green ones and want to hasten up the ripening process, just put the plantains in a brown paper bag, close it and leave it on the countertop.

 Plantain lasagna

 

 

Can I Make Pastelon In Advance?

Plantains are a bit tricky to work with, honestly. They are best enjoyed on the day they’re prepared, however, you can prepare a part of it in advance. What you can do is cook the beef filling in advance, let it cool down, transfer to a container and place in the fridge for up to 2 days. Then on the day of serving, fry the plantains, layer and bake.

It’s like no other lasagna you’ve ever tried before!

Enjoy!!!

More Puerto Rican Recipes

  • Pionono
  • Arroz con Gandules
  • Picadillo
  • Pernil (Roast Pork)

 

BROWSE more Puerto Rican recipes HERE.

Lasagna

 

How To Make Pastelon

 

Pastelon.1Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantains horizontally into 4-5 pieces depending on plantains. You may either FRY or BAKE the plantains. I prefer frying tho.

Frying Plantains

Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking. Fry the plantain in batches, turning once, until lightly brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil). Use a slotted spoon, transfer the fried plantains and drain on paper towels.

Baking Plantains

Spray a baking sheet and place plantains on them in a single layer; spray lightly over the plantains using the canola oil spray and bake at 400 degrees F, turning over slices, after 8 minutes for about 12- 20 minutes or till plantains turn slightly brown.

Making the Filling

Pastelon.2Next add about 1-2 tablespoons of oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, oregano, coriander and sweat for about a minute. Then add bell pepper, tomato sauce and bring to a simmer. Add ground meat, beans and cook for about 7-10 minutes, while stirring frequently to prevent burning burn add about broth or water as needed. Season with salt, chicken bouillon or sazon and black pepper. Finally add olives, green onions and parsley, adjust for seasoning. Remove and set aside.

Assembling the Plantain Lasagna

Pastelon.3Spray a deep 8×8 pan with cooking spray or rub with butter/oil. Line the bottom of the baking pan with the fried/baked plantains. Make sure there is no space between the plantains. Add enough of the beef mixture to make a layer, just like you would prepare lasagna. Alternate rows of plantains and meat until both are used up. 

Pastelon with Cheese

 Add cheese in between, if desired.

Pastelon.4In a mixing bowl, whisk the eggs and pour over the Pastelon. Making sure to cover the entire thing. Add cheese if desired, or only use cheese. Bake at 350 degrees F for 25-30 minutes, or until all the egg has cooked through and the cheese are bubbly. Let it cool then serve warm.

Watch How to Make It


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This post was first published in April 2015 and has been updated with additional write up and a video.

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Pastelon (Plantain Lasagna)

Pastelon - is a Latin- Style (Puerto Rican) lasagna that is a combination of sweet and savory flavors, made with spiced beef, sandwiched in layers of plantains, and topped with cheese and/or eggs. Absolutely incredible meal for regular or special days!
4.82 from 11 votes
Prep: 40 mins
Cook: 1 hr
Total: 1 hr 40 mins
Spanish
Servings 6 - 9 slices

Ingredients

  • 3-4 large ripe plantains
  • 1 medium onion , chopped
  • 3 teaspoons (15 g) minced garlic
  • 1 teaspoon (2 g) cumin spice
  • 1 teaspoon (2g) smoked paprika
  • ½ -1 teaspoon (1-2 g) cayenne pepper
  • 1 teaspoon (1 g) dried oregano or thyme
  • ¼ teaspoon (0.5 g) ground coriander
  • 1 red/green bell pepper , chopped
  • 2 tomatoes chopped or 1 cup tomato sauce
  • 1 pound (453.59 g) ground beef/chicken
  • 1 16- ounce black beans , drained and rinsed
  • 3 tablespoons (45 g) water
  • ½ teaspoon (2.5 g) salt
  • 1 packet sazon or 1 tablespoon chicken bouillon
  • ½ teaspoon (1 g) freshly ground black pepper
  • ¼ cup sliced olives
  • 2 -3 green onion , chopped
  • 2-3 tablespoons parsley chopped
  • 2 cup (226 g) shredded cheese
  • 2-3 large eggs

Instructions

  • Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantains horizontally into 4-5 pieces depending on plantains. You may either fry or bake the plantains. I prefer frying.

Frying Method

  • Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.
  • Fry the plantain in batches, turning once, until lightly brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil).
  • Use a slotted spoon, transfer the fried plantains and drain on paper towels.

Baking Method

  • Spray a baking sheet and place plantains on them in a single layer; spray lightly over the plantains using the canola oil spray and bake at 400 degrees F, turning over slices, after 8 minutes for about 12- 20 minutes or till plantains turn slightly brown.

Making the Filling

  • Next add about 1-2 tablespoons of oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, oregano, coriander and sweat for about a minute.
  • Then add bell pepper, tomatoes or tomato sauce, bring to a simmer. Add ground meat, beans and cook for about 7-10 minutes, while stirring frequently to prevent burning burn. Add about 3 tablespoons of broth or water as needed. Season with salt, chicken bouillon or sazon and black pepper.
  • Finally add olives , green onions and parsley, adjust for seasoning. Remove and set aside

Assembling

  • Spray a deep 8x8 pan with cooking spray or rub with butter/oil.
  • Line the bottom of the baking pan with the fried plantain. Make sure there is no space between the plantains.
  • Add enough of the beef mixture to make a layer, just like you would prepare lasagna. Alternate rows of plantains and meat until both are used up. Add cheese in between, if desired.
  • In a mixing bowl, whisk the eggs and pour over the Pastelon. Making sure to cover the entire thing.
  • Add cheese if desired, or only use cheese
  • Bake at 350 degrees F for 25-30 minutes, or until all the egg has cooked through and the cheese are bubbly.
  • Let it cool then serve warm

Tips & Notes:

  1. I usually go with moderately ripe plantains. They don’t fall apart or soak up tons of oil. You can deep-fry, pan fry or bake them.
  2. You can use – ground beef, chicken or beans or combine protein and beans.
  3. Add cayenne pepper if you want some heat in it.
  4. With or without cheese, this plantain lasagna still taste good.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 451kcal (23%)| Carbohydrates: 48g (16%)| Protein: 33g (66%)| Fat: 15g (23%)| Saturated Fat: 7g (44%)| Cholesterol: 130mg (43%)| Sodium: 913mg (40%)| Potassium: 1189mg (34%)| Fiber: 9g (38%)| Sugar: 16g (18%)| Vitamin A: 2055IU (41%)| Vitamin C: 43.8mg (53%)| Calcium: 258mg (26%)| Iron: 5.1mg (28%)
Author: Imma
Course: Main
Cuisine: Spanish
Keyword: baked, plantains
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
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Nutrition Facts
Pastelon (Plantain Lasagna)
Amount Per Serving
Calories 451 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 130mg43%
Sodium 913mg40%
Potassium 1189mg34%
Carbohydrates 48g16%
Fiber 9g38%
Sugar 16g18%
Protein 33g66%
Vitamin A 2055IU41%
Vitamin C 43.8mg53%
Calcium 258mg26%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.

 

Pastelon
Pastelon
Pastelon

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Comments & Reviews
  1. Pecky says

    Posted on 3/30 at 9:35AM

    This recipe was easy to make and taste sooooo delightful! It awakens the taste buds of those who love plantain. Baking the plantain is and excellent option for those who shy away from fried foods

    Reply
    • Immaculate Bites says

      Posted on 3/31 at 2:38PM

      Thank you, Pecky!

      Reply
  2. Catherine McNally says

    Posted on 1/20 at 3:56AM

    We just finished this pastelon and absolutely loved it! I made it exactly as written and it was the first time I used plantains. Thanks so much, this recipe is a keeper!

    Reply
    • ImmaculateBites says

      Posted on 1/20 at 8:47PM

      YAY! Thanks so much.

      Reply
  3. Myrtle says

    Posted on 7/23 at 5:56PM

    I tried this lasagna and it was soooooo good,will definitely do it again, giving the pasta lasagna a break

    Reply
    • ImmaculateBites says

      Posted on 7/24 at 8:43AM

      Absolutely. Do let me know how it works out for you

      Reply
      • Sheikh Muhammad Tahir says

        Posted on 7/26 at 4:10AM

        Hi Imma thanks for the update and help I look forward to seeing your reply with Good food Recipes. That’s was extremely helpful and great. God bless you all and your family and friends and your parents who love you too much God gives you good health bye-bye. Tahir sheikh Islamabad Pakistan. Be happy always.

        Reply
        • ImmaculateBites says

          Posted on 7/26 at 11:45AM

          Thanks ! You too.

          Reply
  4. Nicola Robinson says

    Posted on 4/25 at 4:28PM

    I absolutely LOVE this dish!!! Great flavour too!! I didn’t use beans or eggs, but I did add lots of Mexican Blend Cheeses between each layer. Yummmmmmm!
    Does this freeze well? Would be great to have on hand!

    Reply
    • ImmaculateBites says

      Posted on 4/25 at 6:39PM

      Awesome!! I am so glad this dish was a hit with you. I have never tried freezing this before. I would say prepare it, cover, and freeze. When you are ready for it, just pop in the oven.

      Reply
  5. Heidi says

    Posted on 4/23 at 10:35PM

    Love love love this one!

    I did a couple things differently. I put both tomato and tomato sauce (there is no such thing as too much tomato) and used more garlic (no such thing as too much garlic either!) The bouillon I used was a chicken tomato one, which gave a beautiful color to the meat as well

    I also air fried my plantains, and that gave a good result.

    An absolute hit which I’m sure I will do again!

    Reply
    • ImmaculateBites says

      Posted on 4/24 at 5:26AM

      Ohhh that sounds delicious!! And true, there is no such thing as too much garlic . I am so glad it turned out great. Thanks for the feedback, Heidi!

      Reply
  6. Maria says

    Posted on 2/3 at 7:35AM

    No black beans on the original pastelon. That’s a new thing mainly Cuban.

    Reply
  7. Sammy says

    Posted on 1/14 at 9:55AM

    Made this for a Christmas Party and everybody LOVED it! They even asked for the recipe. Thank you! My goal is to do as many recipes from your blog so I can pretend to be as good of a chef as you are 😀

    Reply
    • ImmaculateBites says

      Posted on 1/15 at 2:53AM

      Hi Sammy. I am so glad this was a hit! I just love cooking 🙂 and can’t wait for you to try out other recipes. Happy Cooking!

      Reply
  8. Michele Scott-Akanbi says

    Posted on 1/8 at 1:16PM

    Love love love this recipe, combined it with a friend’s. Next time with oven baked rather than fry plantain so less greasy and try a vegan version with either spinach and mushrooms, adobo (as used my own seasonings) jerk lentils bolognese or something else and vegan cheese. I think, I sliced plantains too thick trying to keep them whole. Lovely

    Reply
  9. Guilda Hilaire says

    Posted on 10/23 at 8:23AM

    I’m going to try this dish with shrimp

    Reply
    • Imma says

      Posted on 10/23 at 9:19AM

      Let me know how it turns out!

      Reply
  10. Pv Wood says

    Posted on 9/18 at 7:43AM

    I am trying this dish this week if not tonight! I love everything about it but green olives…I am not going to change the recipe though lol!

    2 questions:

    1. What kind of cheese would you recommend?
    2. Do you season the eggs that get poured on top?

    Reply
    • ImmaculateBites says

      Posted on 9/18 at 12:48PM

      Please do, you are going to love it . It taste great with or without olives.
      1.I have used several(cheddar, Jack cheese, Mexican cheese blend. Mozzarella ) and they all work.

      2. You can season the eggs , if desired . I rarely do. As long as the ground beef mixture is well seasoned , you do not have to .

      Do let me know how it works out for you. Thanks .

      Reply
  11. D2 says

    Posted on 9/14 at 1:08PM

    Your recipes are so detailed. Nice.
    I always look up to reading and practicing your steps and pictorial presentations.

    Reply
    • imma africanbites says

      Posted on 9/14 at 2:47PM

      Thank you. Glad to be of help to you. 🙂

      Reply
  12. Brian Wellington says

    Posted on 7/7 at 2:10PM

    Family loved it. Everyone is having seconds.

    Reply
    • imma africanbites says

      Posted on 7/7 at 4:31PM

      Yaaay! So glad to read this. Thank you for trying it out and enjoying this with your family.

      Reply
  13. [email protected] says

    Posted on 5/19 at 1:16PM

    Heard Sunny talk about this fish on the view ,them the recipe just pop up on my on one day ,so today am making it because I love plantins and this dish sound so maxing !!

    Reply
  14. Ashley Grenyion says

    Posted on 2/5 at 10:16AM

    I have been binge reading your recipe. Not only do you give a detail step by step instructions, the picture guides are so useful to ensure I’m doing it right lol.
    Moving to my new spot with a renovated kitchen I cannot wait to try ALL your recipes…

    Amazing site Imma!!!!! Xo

    Reply
    • imma africanbites says

      Posted on 2/6 at 10:01PM

      Glad you find those step-by-step photos helpful. Thank you for taking the time to let me know, Ashley! More recipes to come. 😉

      Reply
  15. Diane says

    Posted on 12/24 at 8:59AM

    I will be making this dish for Christmas but I will steam my plantin

    Reply
  16. Shoni says

    Posted on 4/21 at 7:27AM

    Made this, was so delicious. My son loved it. Will be making it again very soon. Thanks for sharing

    Reply
  17. Andrea says

    Posted on 12/18 at 10:04PM

    Holy Crap. Just got linked to your site and I think I’m going to bookmark so. many. recipes. Thanks for linking the plantain recipes together I went from the plantain (not bacon) wrapped things to this and truly this is not a dish I would have ever imagined. Okra, plantains and spices? Your site is great, thanks for sharing – I’m feeling inspired.

    Reply
    • ImmaculateBites says

      Posted on 12/19 at 6:42AM

      So glad to hear this ! Thanks for stopping by!

      Reply
  18. Mindy says

    Posted on 5/5 at 12:18PM

    My family loved this recipe! I will be making it again. Thank you!

    Reply
    • ImmaculateBites says

      Posted on 5/6 at 7:40AM

      Awesome! Thanks for the feedback!!!

      Reply
  19. Paulette Reefer says

    Posted on 12/23 at 8:46AM

    The picture of this pie is one of the most appealing I have seen for this particular dish. I hope to try the recipe for a Christmas meal.

    Reply
    • ImmaculateBites says

      Posted on 12/23 at 7:14PM

      Thank you so much Paulette! You are going to love it .
      Merry Christmas!!!

      Reply
  20. Orrin says

    Posted on 7/26 at 9:34AM

    Can’t wait to try the plantain I’m from jamaica and plantains are my fav’ fried’ baked or boiled

    Reply
    • ImmaculateBites says

      Posted on 7/26 at 9:47AM

      Me Too! Just LOVE It!

      Reply
  21. Anonymous says

    Posted on 4/9 at 7:10AM

    Can’t wait to try it!
    However, I would like to leave out the meat, as I am a vegeterian. Any recommendations of a substitution for the beef? Or could I just leave it out altogether?
    Thanks!

    Reply
    • ImmaculateBites says

      Posted on 4/9 at 5:09PM

      I would just leave it out all together.Sub with extra beans and vegetables.

      Reply
  22. Didina Gnagnide Angorinie says

    Posted on 3/6 at 1:05PM

    Hello Imma, this recipe looks tasty so I wanna try it. But I have 2 questions: how many plantains should I buy more or less to make this? And does this recipe keep well in the fridge like lasagne or is it better to eat when cooked? I’m asking because I want to bring this to a party.
    Thank you for posting these tasty and unusual (for me) recipes

    Reply
    • ImmaculateBites says

      Posted on 3/7 at 5:00AM

      Hi Angorinie!I would say it’s best when made the same day because of the plantains. Plantains are very tricky-some would come out fine but others are very stringy.Be sure to pick out those that are plump and really ripe- just like in the picture. You can prepare everything else and refrigerate. Then just fry the plantains the day of the event, layer and bake. You should buy 4 or more plantains. I usually get about 1 or two extra just in case . Let me know how it works out for you. Happy Cooking

      Reply
      • Didina Gnagnide Angorinie says

        Posted on 3/7 at 9:10AM

        Thank you for the answer Imma, you explained it very well and were very sweet. I’ll be making other recipes from your blog because I love plantains and coconut too.

        Reply
  23. Patty says

    Posted on 3/5 at 4:47PM

    Got really excited for the recipe, glanced over ingredients and rushed to store to get them. Didn’t realize until I was in too deep that this recipe is incredibly confusing!! You list 3 different types of tomato, when really you only need one I gathered?? You listed to bake plantains but then to fry them, but I’m thinking you either do one or the other?? You don’t list what temp to cook the plantains. I love the idea of this recipe, just wanted to reach out and suggest that you tighten up the ingredient list and give better instructions for future people like myself who’ve never made this before! Thanks!

    Reply
    • ImmaculateBites says

      Posted on 3/7 at 5:02AM

      Recipe updated!

      Reply
  24. Karol says

    Posted on 10/18 at 5:11PM

    I tried this recipe and I think next time I am going to steam the plantain, I baked them and it was to dry. I used ground turkey, but I loved it and can’t wait to make it again.

    Reply
    • ImmaculateBites says

      Posted on 10/19 at 6:12PM

      Hi Karol! Next time make sure you bake use plantains that are plump and really ripe. Glad you liked it enough to want to make it again. And thank you for taking the time to leave feedback!

      Reply
  25. Juliet Anthony says

    Posted on 5/13 at 1:36PM

    My dearest Imma I can’t thank u enough,its so delious . I doubled d ingredients cos of d population of my family oh! My gosh! My husband n his friends kept on eating n eating n even wants some but have finished.oh Imma they were praising me even give me some money for giving them a wonderful dish like that. Thanks a million

    Reply
    • ImmaculateBites says

      Posted on 5/14 at 9:23AM

      Wow! Juliet, I can share your excitement the first time I made it . Hubby ate half of it , then turned around and accused me of making him put on some extra calories. Can you believe it? Not a dime for me.

      Reply
  26. Juliet Anthony says

    Posted on 5/12 at 1:33AM

    Hello Imma,how u doing? Pls can I omit cumin spice & olive cos there’s no where to get them at my place or what I can substitute for cumin & olive.tnx

    Reply
    • ImmaculateBites says

      Posted on 5/12 at 5:22AM

      Yes, you sure can. I have made this without cumin or olive.

      Reply
  27. Juliet Anthony says

    Posted on 4/30 at 10:40PM

    Hello Imma,u are incredible. Pls can I use red kidney bean to replace d black beans?

    Reply
    • ImmaculateBites says

      Posted on 4/30 at 11:55PM

      You sure can!

      Reply
  28. [email protected] says

    Posted on 4/27 at 8:29PM

    YES you have piqued my interest! I jumped on this as soon as I saw it. I love this! It’s so unique – and yet so familiar, if that makes sense??

    Reply
  29. ImmaculateBites says

    Posted on 4/25 at 5:24PM

    Hi Rose! Let me know how it works for you !!!

    Reply
  30. Rose says

    Posted on 4/25 at 9:45AM

    Wow, this is fascinating, never imagined that. I can’t wait to tuck into it.

    Reply
  31. Uneku @ Kaunakitchen says

    Posted on 4/25 at 7:36AM

    This is interesting…Do I have to fry the plantains before baking them?

    Reply
    • ImmaculateBites says

      Posted on 4/25 at 7:39AM

      Hi Uneku! Yes you do. You can fry, or bake the the plantains in the oven before doing the layering.

      Reply
  32. Greg says

    Posted on 4/24 at 7:37PM

    Oh my. I’ll try this, and then look at Jerking it up. Especially thinking of your Jerk Seasoning. Woo hoo.

    Reply
    • ImmaculateBites says

      Posted on 4/25 at 7:43AM

      Oh Boy! This would taste even better with Jerk Seasoning- What a great idea Greg. Please do tell when you make it! Thanks

      Reply
      • Liz Streithorst says

        Posted on 1/7 at 5:50PM

        Any reason I couldn’t use ground pork?

        Reply
        • ImmaculateBites says

          Posted on 1/8 at 10:09AM

          Hi Liz. Ground pork would work just fine! Let me know how it turns out!

          Reply

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