Ingredients

6 ripe plantains

1/4 cup olive oil

1 cup coarsely chopped onion

1 cup coarsely chopped red pepper

1/2 cup thinly sliced celery

1 tablespoon tomato paste

2 tablespoons plantain cooking water

1/4 cup raisins

1/3 cup butter

2 cups grated cheddar cheese

Salt and freshly ground black pepper, to taste

Garnish

1 avocado

2 tablespoons lime juice

Salt and freshly ground black pepper, to taste

Preparation

  1. Preheat the oven to 350°F. Butter a 9-inch square casserole dish.
  2. Peel the plantains and boil in salted water until soft and tender, about 20 minutes.
  3. In the meanwhile, heat the olive oil in a large sauté pan over medium-high heat.
  4. Add the onion, red pepper and celery. Cook for 5-10 minutes, stirring frequently, until the vegetables are soft. Stir in the tomato paste, the cooking water and the raisins. Taste for seasoning.
  5. Drain the tender plantains and return them to the pot. Purée the plantains with the potato masher or the back of a fork. Stir in the butter and season with salt and pepper to taste.
  6. Layer a gratin pan with 1/2 of the mashed plantains and 1/3 of the cheese. Layer the vegetables over the cheese and cover them with another 1/3 of the cheese. Add the remaining mashed plantains on top and cover them with the remaining cheese.
  7. Bake for 15 -20 minutes or until the cheese is bubbly and golden brown.
  8. Peel and slice the avocado into thin slices. Gently mix the slices in a small bowl with the lime juice and season to taste.
  9. Serve the plantain casserole from the baking dish and passed the sliced avocados separately.