Pastelon Plantain Lasagna with Black Beans and Cocoyam

Reserve about 1/4 cup of the frying oil in the skillet. Add the chopped onion, red sweet pepper, most of the green onions, garlic, fennel seeds, fenugreek, crushed chili pepper, coriander, oregano, cumin, salt, black pepper, papaya seeds if using, and crumbled Maggi cubes. Cook for 2 to 3 minutes until fragrant, then stir in the tomato paste and cook for 1 minute more.

If using cocoyam, wrap it tightly in foil to keep water out. Boil the black beans until very tender. Boil the wrapped cocoyam in the same pot for about 45 minutes, or until soft. If using ground meat instead, brown it separately with a little salt and pepper, then set aside.

When the cocoyam is cool enough to handle, unwrap it and cut or mash it into bite-size pieces. Add the cooked black beans and cocoyam, or the cooked ground meat, to the skillet with the seasoned vegetable mixture. Cook over medium heat for 2 to 3 minutes, stirring well to combine.

Assemble the pastelon by spreading half of the bean mixture over the first plantain layer. Add a second layer of plantains, then the remaining bean mixture, and finish with a final layer of plantains on top.

In a bowl, whisk the eggs with a splash of water and a pinch of salt and black pepper. Pour the mixture evenly over the layered plantains.

Cover and bake at 325 F (160 C) for 30 minutes. Uncover, sprinkle the reserved green onion tops over the surface, and bake for 5 minutes more.

Let the pastelon rest for 5 to 10 minutes before slicing and serving so the layers can set neatly.