Pastelón with Nigerian Minced Beef Filling

Ingredients

• 4.5 green plantains (Peeled and sliced horizontally)
• oil for frying plantains (Use enough oil to fry the plantain slices; amount will vary with pan size)
• 1.5 lb ground beef
• 0.5 white onion (Large, chopped)
• 1 white bell pepper (Chopped)
• 1 green bell pepper (Chopped)
• 4.5 tbsp oil (For sautéing the beef filling)
• garlic (Minced; amount not specified)
• 1 tsp thyme
• 1 tsp curry powder
• 1 tbsp chili flakes
• 2 Maggi cubes
• 1.5 tbsp paprika
• 1 tsp white pepper
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tbsp ketchup
• salt (To taste, if needed after adding the Maggi cubes)
• 2.5 eggs (Beaten; used as an egg wash and in the final layer)
• mozzarella cheese (Shredded; amount not specified, estimate about 150 g)
• cheddar cheese (Shredded; amount not specified, estimate about 150 g)
• fresh parsley (Chopped; amount not specified)

Steps

1. 1

   Peel the green plantains and slice them horizontally into long, even strips. Heat oil in a skillet over medium-high heat. Fry the plantain slices in batches until golden and slightly softened, turning as needed. Transfer them to a paper-towel-lined plate to drain.

2. 2

   Heat 4–5 tablespoons of oil in a large skillet over medium heat. Add the chopped white onion and sauté until soft and translucent, about 3–5 minutes.

3. 3

   Add the minced garlic and fry briefly, about 30–60 seconds, until fragrant but not browned.

4. 4

   Add the thyme and curry powder. Stir into the onions and garlic so the spices become fragrant.

5. 5

   Add the chopped white and green bell peppers. Fry until they soften and begin to break down, about 5–7 minutes.

6. 6

   Add the ground beef. Break it up with a wooden spoon and cook until no longer pink and fully cooked through, about 8–10 minutes.

7. 7

   Add the chili flakes, Maggi cubes, paprika, white pepper, garlic powder, and ginger powder. Stir thoroughly so the seasonings are distributed throughout the beef.

8. 8

   Add the ketchup and fry the mixture together for several minutes, stirring occasionally, until the filling is cohesive and most excess moisture has cooked off. Taste and add salt only if necessary.

9. 9

   Preheat the oven to 375°F (190°C). Lightly grease a baking dish. Beat the eggs in a bowl, and combine the shredded mozzarella and cheddar in a separate bowl.

10. 10

    Cover the bottom of the baking dish with a layer of fried plantain slices. Brush or spoon some of the beaten egg over the plantains.

11. 11

    Spread a layer of the minced beef filling over the plantains, then scatter some of the mixed shredded cheese over the beef.

12. 12

    Repeat the layers with more fried plantains, beaten egg, minced beef, and cheese. Finish with a final layer of plantains, brush it with the remaining beaten egg, and top generously with the remaining mixed cheese.

13. 13

    Sprinkle the chopped fresh parsley over the top.

14. 14

    Bake at 375°F (190°C) for 25–30 minutes, until the cheese is melted, bubbling, and golden brown.

15. 15

    Remove the pastelón from the oven and let it rest for 5–10 minutes before cutting into portions and serving.

Notes

The source does not specify the amount of frying oil, garlic, mozzarella, cheddar, or parsley; add these according to the size of the baking dish and desired coverage. Ensure the center of the beef filling reaches at least 160°F (71°C) before assembly. The pastelón slices more cleanly after the recommended resting time.

Nutrition per serving

• main
• casserole
• baked
• Caribbean-inspired
• Nigerian-inspired
• beef
• plantain
• cheesy