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Plantain gratin

St. Martin's specialty : Plantain gratin

gratin banane jaune The plantain is an inedible banana raw.

This banana is much bigger and larger than the yellow bananas we eat for dessert. Their meat is low in sugar but rich in starch.
It is commonly used a vegetable with meat, chicken or fish.
Before enjoying the plantain, the banana must be boiled in lightly salted water.
You can eat it boiled or in many different other ways after oiling it.
In the Caribbean people love to eat it fry with their food or fried with sugar as a dessert.


banane plantainIngredients:

-> 4 to 5 plantains
-> For the white sauce : 2 to 3 tablespoons of butter, 3 to 4 tablespoons of flour, ½ cup of milk
-> Grated cheese

Preparation :

• Pick ripe banana plantains
• Wash the skin in clear water
• Cut the edges, then cut them in 2
• Make a notch in the skin to permit the banana to cook well inside but do not take off the skin
• Boil in water until they are cooked (you can verify with a knife, if they are soft it means they are). If they are not to soft it is fine, they still have to spend some time in the oven.
• Take them out of the water and take out the skin
• Make regular slices
• Butter a mould
• Do a white sauce In the mould place one layer of banana plantains and cover with white sauce.
• Repeat the operation and finish with grated cheese.
• Place in the oven for 20 minutes
Serve hot !

puce-bleue Discover recipes and culinary traditions of St. Martin