I’ve been dying to try this recipe since Christmas! My sister-in-law is from Dominican Republic and cooked this Pastelón de Plátanos Amarillos for Daniel’s parents a few days before we arrived. So while I only tried the left-overs, it was heavenly! Here our idea of Caribbean cooking is spicy Jamaican with peri peri and chicken and goat and pork – big punchy flavours – but the essence of cocina dominicana seems more delicate, balance and contra-balance, a mix of Spanish, African and indigenous dishes.
The pastelón basically a banana lasagna or even a beef sponge-cake, cook your beef with onion, peppers and tomatoes, mash your plantains and fit it together like a sweet and savoury lasagna that really surprises your taste buds. Being fairly easy to make, it’s perfect dinner-party food. On Friday the weather was beautiful so, channelling my inner Latina, we had some European friends round to enjoy Pimms and pâté on the balcony, followed by pastelón and Cuban dominoes.