Avocado and roasted plantains are usually served together in Cameroon and eaten at the roadside for a fast lunch especially by people who struggle to earn a living like truc pushers, “buy-am, sell-ams” etc. aka. huzzlers. During the festive period, I wanted to create a dish that would impress my visitors while sticking to foods that they know as well as sticking to flavors they are familiar with. So I put together this avocado-stuffed plantain dish.
What makes this dish particular are the shells made from plantain using a citrus press or any small bowl-like utensil or even your fingers. The plantain shells serve as a “bowl” for the avocado. Also it is a two-ingredient dish that can be made in a breeze.
In this recipe, I deep fried the plantain because it was for a special occasion. Remember our 80 -20 rule? It say eat healthy 80% of the time and 20% of the time, cook and eat the way you love best. This will keep you from overindulging if you deprive yourself of your favorite dishes cooked in your favorite way.
I am quite certain this is a recipe you would love, so try it out and let me know how it goes in the comment area below.
If you are looking to impress guests with compromising the flavor of the foods they are familiar with, avocado-stuffed plantains is your go-to recipe. Stuff plantains with vegetable combos of choice or stuff with red oil chicken chops. It’s a wowzer!
2 medium ripe Plantains
1 large ripe Avocado
Vegetable Oil to deep fry (optional)
- Peel and cut plantains into 6 slices per plantain.
- Heat oil and deep fry plantain until golden brown.
- Using a citrus press or a bowl-like utensil, press plantain into shell shapes.
- Slice avocado, press using a fork and fill into the plantain shells.
- Serve as an entree and wow guests.
- 1. If you are watching your weight, you can also make the weightloss approved version of this dish by oven-grilling or roasting your plantain instead of frying.