Title: Plantain Stuffed with Spinach
Categories: Caribbean Hawaii Vegetarian
Yield: 4 Servings

1	lg	Plantain, ripe, large enough to be sliced into 4.
1	sm	Butter, knob of...
2	tb	Onion, chopped.
1		Garlic clove, crushed.
450	g	Spinach, washed and chopped.
		Salt
		Pepper
		Nutmeg, grated
1		Egg, beated.
		Flour, wholemeal, for dusting.
		Oil for frying
4		Toothpicks

Slice the ripe plantain lengthwise and carefully fry in hot oil until golden brown on both sides. Drain on kitchen paper and reserve the oil.

Saute the onions, garlic and spinach, flavoured with a touch of nutmeg and seasoned with salt and pepper. When cooled, put into a sieve and press out excess moisture.

Curl the plantain slices into rings and secure with half a wooden toothpick. Pack each r5ing with spinach. Have a bowl with the beaten egg and a plate with the flour for dusting.

Heat the oil. Dip the rings lightly in the egg, then flour and fry, turning once only. Drain on kitchen paper.

Serve hot or cold with a salad. from CARIBBEAN AND AFRICAN COOKERY by ROSAMUND GRANT typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 12 Feb 98

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