Baked Plantain and Egusi Seed Casserole

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A layered baked casserole combining sweet ripe plantains with a savory egusi seed and vegetable mixture, inspired by Cameroonian flavors. This african-inspired vegetarian ready in about 60 minutes pairs ground finely egusi seeds (melon seeds), washed and chopped spinach, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 African cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a skillet, heat 3 tablespoons palm oil over medium heat. Add 1 medium finely chopped onion and 2 minced garlic cloves, sautéing for 4 minutes until fragrant and translucent.
  2. Step 2: Stir in 3 tablespoons tomato paste and cook for 3 minutes until the paste darkens slightly.
  3. Step 3: Add 1 cup finely ground egusi seeds and 1 cup water, stirring continuously to form a thick, creamy mixture. Cook for 5 minutes until it thickens and coats the spoon.
  4. Step 4: Mix in 200 grams chopped spinach, seasoning with salt to taste and 1/2 teaspoon black pepper. Cook for another 3 minutes until the spinach wilts.
  5. Step 5: In a greased 9x9 inch baking dish, layer half of the sliced ripe plantains evenly. Spread the egusi and spinach mixture over the plantains, then top with the remaining plantain slices.
  6. Step 6: Cover with foil and bake for 35 minutes, removing foil the last 10 minutes to lightly brown the top layer. Allow to cool for 5 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does Baked Plantain and Egusi Seed Casserole take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Plantain and Egusi Seed Casserole?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep washed and chopped spinach from drying out.

Can I substitute ingredients in Baked Plantain and Egusi Seed Casserole?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Plantain and Egusi Seed Casserole for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Plantain and Egusi Seed Casserole?

African vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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