Parmesan Pong Plantain

Today I have a really special recipe for you all. Pong plantain, not just pong plantain but Parmesan Pong Plantain. This recipe is being presented  by Yvonne Martin, another big fan and also my moderator for the Simply Trini Cooking Group on Facebook. She’s been tirelessly posting her creative innovations on the group and I just had to share one of her ideas for you all to see. This is just the beginning of more of her creative recipes to come. Without further ado, here’s Yvonne Martin’s Parmesan Pong Plantain. Enjoy! …….

Yvonne Reminisces about Pong Plantain

Growing up in Trinidad & Tobago is a real joy, the abundance of fresh fruits and vegetables is mind boggling.  What you didn’t plant you could get from the neighbor and vice versa, and when we have no more space to plant we head off to the market.  Plantain is one of my favorite fruits, and the most common preparation is to fry when ripe or to boil.

While growing up, I remembered my mother and aunties talking about how my grandma used to make a dish with plantain called “Tom Tom“. After the plantain was boiled everything else was done in a mortar and pestle.  They would smack their lips and say it was so delicious.  Sadly, I never got to taste grandma’s “Tom Tom” because she was deceased by then.   After she passed nobody made it at home – however I always longed for and wanted to taste this elusive dish.

Pong Plantain, A Dish To Try

Years passed and one eventful Saturday I went to a church harvest in a village called Brasso Seco, and as we would say in Trinidad they ” had food like rain”.  As luck would have it, they also had Tom Tom which I then found out also goes by the name “Pong Plantain” (it was made using a mortar and pestle).  The line to get to the pong plantain was sooooo looooong it seems like everyone was in line for it …..No joke…No lie .. The Pong Plantain finished before I reach the servers.  I scratched my head and though to myself,”Nah, today you tasting it by the hook or the crook.. ”  Lol..Then I remembered Sesame Street teaching how to make a friend.. Just stick out your hand and say hello. 

So I got myself a small plate and fork.  Then looked around to see whom I could befriend that had some pong plantain.   I chose a short gentleman, approached him, stuck out my hand and said, “Hello.”

He smiled and said, “Hello.”

I then said, “Sir,” while holding my chest lightly and rocking my head ever so gently,”Since I growing up I hearing about pong plantain, but never had the opportunity to taste it.  And I though today was my lucky day, but unfortunately it finished before I got to it.   I am asking kindly if you would share yours with me.   I have my own plate and fork.” 

The man bust out laughing and said, “Sure darling.”  And so I was able to taste this elusive dish called Pong Plantain.  It was love at first bite.  After eating I sought out the people that made it; I asked a few questions and found out it was really easy to make.  All I needed was three ingredients and a mortar and pestle.  A week later I decided to make this Pong Plantain, but being myself I added two more ingredients.  That was my own spin on pong plantain, and the rest is history.

My Pong Plantain Recipe

Pong plantain balls with steamed ochroes, dhal and smoke herring with tomatoes.

PARMESAN PONG PLANTAIN

2 large half ripe plantain
3 tbsp. softened butter
2 tbsp. grated Parmesan cheese.
1/2 tsp. black pepper.
1 tbsp salt.

Prepare the ingredients.

Peel plantain, cut into smaller pieces.
Boil in water with 1 tbsp salt for 20 minutes or until fork tender.

 Drain and mash in a mortar & pestle until smooth.
Transfer to a bowl, add the butter, Parmesan cheese and black pepper.

Mix thoroughly then form into a large ball, slice and serve.

…Or it could be formed into smaller individual balls.
This is a wonderful side dish for stewed meats, fish, callaloo and or peas… Enjoy!!!

Print

Parmesan Pong Plantain

Course Vegetarian

Cuisine Caribbean

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Author Felix (Simply Trini Cooking)

Ingredients

• 2 large half ripe plantain
• 3 tbsp. softened butter
• 2 tbsp. grated Parmesan cheese.
• 1/2 tsp. black pepper.
• 1 tbsp salt.

Instructions

• Peel plantain, cut into smaller pieces.
• Boil in water with 1 tbsp salt for 20 minutes or until fork tender.
• Drain and mash in a mortar & pestle until smooth.
• Transfer to a bowl, add the butter, Parmesan cheese and black pepper.
• Mix thoroughly then form into a large ball, slice and serve.
• …Or it could be formed into smaller individual balls.

Notes

This is a wonderful side dish for stewed meats, fish, callaloo and or peas.!

See how easy it is. Show Yvonne some love and leave a comment or two below… More recipes to come.

Ah gone 🙂

Did you like this recipe? Try our Wholewheat Coconut Bake