Pour the plantain into a saucepan over medium heat, add a pinch of salt, water and let it boil for 15-20 minutes or until soft.
Pour into a large mixing bowl and mash into a smooth dough like texture then add butter, black pepper, salt, egg yolks and mash it in.
Scoop into a tart pan and level equally before placing it in a pre-heated oven and bake for 7 minutes.
In another mixing bowl mash the ripe plantain until smooth then add grated ginger, smoked paprika, cloves, rosemary, black pepper, salt, mush into a uniform mixture and set aside.
Whisk egg whites until its stiff then transfer into the ripe plantain mixture.
Gently fold in the whisked egg whites, add the cocoyam leaves and stir in.
Pour into the baked plantain base and place in the oven.
Bake at 170c for 45 minutes.
Spicy plantain tart ready to serve. Slice and share.