I’m really glad to be working with plantain today, a staple food in several regions of the world including my native Cameroon. I’m always trying to use it in interesting ways with original and tasty recipes. One of these delicacies includes these mini plantain pizzas, a culinary creation to be enjoyed as an hors d’oeuvres or a main course. You can replace the figs with small pieces of pineapple (readily available under our tropical skies!!!) Happy new year once again on !!!


Mini plantain pizzas with Fourme d’Ambert and fresh figs (When Wouri meets Auvergne)


Serves 2 people
Preparation time: 5 minutes
Cooking time: 10 minutes


What you’ll need

– 1 large, ripe and firm plantain around 310 to 370g, or 2 small ones
– 100g of Fourme d’Ambert
– 30g of Emmental – Half a red onion
– 1 to 2 tablespoons of corn flour
– 4 spoonfuls of tomato coulis
– 2 large ripe figs
– Salt
– Penja pepper



– Preheat the oven to 200°C
– Carefully wash the plantain and cut off ends
– Make 2 or 3 incisions lengthwise and gently peel
– Lightly scrape the plantains to removes excess filaments
– Cut the plantain into 6 pieces
– Place them in a saucepan with 1 glass of hot water and cook for 5 minutes over high heat
– Transfer immediately to a salad bowl and purée with a fork
– Salt to taste (it’s really not necessary, the cheese has a distinct flavour that works well to season the plantain)
– Add 1 tablespoon of cornmeal, work in the flour into the dough and form a ball (the mixture should be dense and firm)
-Break the dough into 2 to make 2 individual pizzas around 1.5 to 2cm thick and 12cm in diameter – Spread the dough by hand in a pie or pizza dish
– On each pizza, add ingredients in this order: 2 spoonfuls of tomato coulis, half of the sliced ​​red onion, 50g of sliced Fourme d’Ambert and finish them off with figs pieces (the fig should be cut into 4 height wise)
– Pepper generously
– Bake for 9 minutes at 200°C (rotating heat) and 1 minute on the grill
– Remove the pizzas from the oven and cover with grated emmental
– Enjoy your meal!

I paired the pizzas a nice crunchy sucrine romaine lettuce salad. Once you try these well balanced, delicious and gluten-free original treats, you’ll never go back. Bon appétit!


Tips and twists

* Feel free to use any blue-veined cheese
* Feel free to top the pizzas ground meat (beef or veal), chicken breasts or garlic seasoned fish fillets garlic browned in a little olive or peanut oil.
*Drizzle each pizza with basil infused olive oil or garnish with a few fresh basil leaves for extra flavour
* I still have tons of creative plantain uses (having another workshop soon) and a few I’ll be sharing with you here on the blog.