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Plantain and Saltfish Canapes

  • 0 people already cooked this dish.
  • Total: 45min
  • Portions: 10
  • Difficulty: Easy


  • 1 Tablespoon Vegetable Oil (for filling)
  • 1 Tablespoon Onion (chopped)
  • 1/4 Cup Escallion (chopped)
  • 1 Pound Saltfish (boiled and deboned)
  • 1 Pack Maggi Coconut Milk Powder Mix 50G Pouch (dissolved in 1/2 cup water)
  • 1 Teaspoon Spices, Paprika
  • 1 Teaspoon Spices, Basil, Dried
  • 2 Tablespoons Sweet Peppers (diced)
  • 1/4 Cup Tomatoes (diced)
  • 1/2 Cup Vegetable Oil (for frying plantains)
  • 1 Pound Green Plantains (for canape)
  • 1 Cube Maggi Vegetable Flavoured Seasoning Cubes 4G (Box Of 25)


  1. Heat oil in skillet and saute onions and escallion over medium heat for 1 minute, add saltfish and stir for another minute. Add MAGGI Coconut Milk mixture, continue stirring until sauce begins to thicken.

  2. Reduce heat to low; add paprika and basil; cook for 3-5 minutes or until mixture thickens. Add sweet pepper and tomato, allow to simmer for 3 minutes; remove from heat.

  3. Cut plantains into 1 inch thick then boil for 5 minutes in vegetable broth (MAGGI Vegetable Seasoning Cube dissolved into boiling water ), strain and dry on paper towel. Press each of pre-cooked plantain flat using a bottle. Fry until golden brown. Top with saltfish mixture and serve.

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