Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 800 gGreen plantains, peeled and cut into chunks
- 2000 mlWater for boiling
- ¾ tspFine salt, divided
- 180 gRed onion, thinly sliced
- 3 tbspOlive oil, divided
- 2 tbspWhite wine vinegar
Make it
- Put the plantain chunks in a saucepan with the water and half the salt. Bring to a boil and cook for 20–25 minutes, until very tender when pierced with a fork.
- Meanwhile, heat 2 tablespoons of oil in a skillet. Cook the onion over medium heat for 6–8 minutes until softened. Stir in the vinegar and remaining salt and cook for 1 minute more.
- Reserve 200 ml of the hot plantain cooking water, then drain. Mash the plantain with the remaining tablespoon of oil, gradually adding the reserved water until smooth and soft. Use only as much water as needed.
- Serve immediately in four bowls with the warm onions and their dressing on top.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.