Traditional Venezuelan side dish.
Preparation time: 10 min. Cooking time: 45 minutes. Serves: 2.
- 1 very ripe plantain (black peel),
- 1 tsp of butter, margarine or olive oil,
- 3-6 cloves
- 1/8 tsp all-spice (optional)
- shredded coconut (vegan version - cheese is traditional).
- 1 tsp raw sugar (optional, not necessary at all if the plantain
is ripe, but is maybe good if the peel is just yellowish).
Preheat the oven at 350 C or gas mark 8.
Make a longitudinal cut on the plantain peel, open it and cut
the plantain in two halves, again longitudinaly.
Grease a tray, or simple cover the tray with baking paper or aluminium
foil. Put the plantain over its peel on the tray.
Insert the cloves, distributing them well along the two halves
(remember where, to remove them after the cooking).
Optionally, sprinkle some all-spice powder and/or a teaspoon of
Then put small amounts of margarine or olive oil on the plantain
halves and spread the shredded cocunut over them.
Bake it until the plantain becomes golden.
Remove it from the oven and take the cloves out.
Another way to make this dish is to put the plantain (without
the peel) cut it in halves (across the plantain) on a greased
iron pan, with the sugar (optional) and the spices.
Slowly cook it until brown and mushy, the natural sugars should
Then sprinkle the coconut, continue cooking until the coconut
browns and remove it from the heat.
This dish is traditionally eaten with black beans, rice and
We called it "pabellon con baranda".
The "baranda" is the fence formed by the plantain slices around
the meat, beans and rice.
Due to a lack of time, many people in my country fry the plantain
slices, pour on some sugar and white wine and simmer.
Then, they add the cheese.
It's absolutely delicious but not really healthy.
As a replacement for the meat, in this traditional "pabellon",
we vegans use the green platain peel, shredded and cooked in the
same way as the original recipe.
One of these days I will give you that recipe, which is incredible
tasty, and surprise everyone who has tasted the meaty version,
for its incredible similarity with the original dish.