4-5 large ripe plantains
oil (olive preferably) for frying
2 medium onions
1 large sweet green pepper
3 T olive oil
3 cloves garlic, minced
2 pounds lean ground beef (I've used buffalo meat successfully, though then we might want to call it Caribbean-Wyoming kugel)
1/3 c pitted green olives (I've used picholines) (more olives, say 2/3 c, work well if you like olives)
1 1/2 to 2 c tomato sauce
1 c red or white wine
salt and freshly ground pepper to taste
3 eggs
1. Peel plantains and cut each into 4-5 slices lengthwise. Heat about 1/4 inch of oil in pan and fry as many slices as fit at one time. Fry for about 2 minutes on each side, until golden. Remove and drain on paper towels. Repeat with remaining slices.
2. Chop onions and green pepper into 1 inch pieces. Heat olive oil in large pan and saute vegetables until tender. Add garlic and stir-fry for 1 minute. Add meat and cook over med-hi heat until meat loses red color, breaking up and mashing with a potato masher so it's as fine as possible. You may want to drain off excess fat from the mixture at this point.
3. Reduce heat to low and add olives, tomato sauce, wine, salt and pepper to taste. Simmer for 15 minutes, stirring occasionally. Beat eggs in a bowl.
4. Assemble kugel in a 9 by 13 inch glass baking dish by arranging a layer of plantain slices, meat mixture, and the remaining plantain slices. Slices should touch each other but not overlap. Pour beaten eggs on top and spread over plantains. Bake about 30 minutes at 350 or until top is golden brown.
As adapted by the New York Times from Nancy Tuchman Joseph.