Pastelón Plantain Lasagna with Black Beans

Pour off excess oil, leaving about 1/4 cup in the skillet. Add the chopped onion, red pepper, most of the green onions, garlic, fennel, fenugreek, chili flakes, coriander, oregano, cumin, salt, black pepper, papaya seeds if using, and Maggi cubes. Cook for 2 to 3 minutes, stirring often, until fragrant.

Stir in the tomato paste and cook for 1 minute to deepen the flavor. Reserve the green tops of the green onions for finishing the dish.

If using cocoyam, wrap it tightly in foil to keep water out and boil until tender, about 45 minutes; let it cool, then unwrap and mash or chop it. If using ground meat instead, cook it in a skillet with a little salt and pepper until browned. Cook the black beans until very tender if they are not already cooked.

Add the cooked black beans and cocoyam, or the cooked ground meat, to the spiced vegetable mixture. Return the skillet to medium heat and cook for 2 to 3 minutes, stirring until the filling is well combined.

Build the pastelón: spread half of the bean filling over the first plantain layer, add a second layer of plantains, spread on the remaining filling, then finish with the last layer of plantains.

Preheat the oven to 325°F (160°C). Beat the eggs with a splash of water and a little salt and pepper, then slowly pour the mixture over the layered plantains so it seeps into the dish.

Cover and bake for 30 minutes, then uncover, sprinkle with the reserved green onion tops, and bake for 5 minutes more. Let the pastelón rest for 5 to 10 minutes before slicing.