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Preparation
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 raw sugar.
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 caramelised.
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 shredded meat.
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.
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