Stuffed Fried Plantains with Spiced Minced Beef

• 4 large Plantain, very ripe, skins mostly black
• 120 ml Sunflower oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 400 g Minced beef
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 1 medium Lime
• 15 g Fresh coriander

1. Peel the plantains and cut each one in half crossways. Finely chop the onion, crush the garlic, and roughly chop the coriander. Cut the lime into wedges.
2. Heat the sunflower oil in a large frying pan over medium heat. Fry the plantain pieces for 2 to 3 minutes per side, until deep golden and softened. Transfer to a plate.
3. While the plantains are still warm, press each piece to open it into a thick oval, using the back of a spatula. Aim to create a pocket without tearing all the way through. Set aside.
4. Carefully pour off all but about 2 tbsp of oil from the pan and return it to medium heat. Add the onion and cook for 5 to 6 minutes until soft and lightly golden. Stir in the garlic, cumin, and sweet paprika for 30 seconds until fragrant.
5. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned and cooked through. Squeeze in a little lime juice to brighten the filling, then stir through most of the coriander, reserving a little for serving. Taste and adjust with more lime if you like it sharper.
6. Spoon the beef mixture into the pressed plantains, packing it in gently. Return the stuffed plantains to the pan and warm for 2 to 3 minutes, turning once, until hot through. Serve straight away with the remaining coriander and lime wedges.

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