Cream of Plantain Soup:
 Serves 4
4 green plantains, peeled and sliced
3 teaspoons olive oil
2 small onions, chopped
4 garlic cloves, finely chopped
4 cups of chicken stock
3 bay leaves
1 cup of cream or whole milk
Plantain chips or slices to garnish
1) Heat the oil and saute the onions and garlic for a few minutes.
2) Add plantain and cook until golden brown, stirring occasionally.
3) Add chicken stock, salt and pepper to taste, and bay leaves. Bring to the boil.
4) Lower heat to simmer and cook until the plantains are soft.
5) Transfer the mixture to a blender or food processor and blend until the mixture is creamy and smooth.
6) Put the mixture back into the saucepan and add cream. Bring to a slow boil for about 8 minutes.
7) Season to taste. Serve in bowls and garnish with plaintain chips. |
Green Fried Plantain:
 Serves 4
2 green plantains
2 cups of oil
Salt to taste
1) Heat the oil in a large pan or deep fryer.
2) Peel and cut the plantains into 1 inch lengths.
3) Place plantain in the hot oil and cook for about 3 minutes while turning.
4) Remove from the oil and pat dry with paper towel.
5) Place each piece in greaseproof paper or sandwich bag and smash flat. (Can be done with the bottom of a bottle).
6) Replace in oil for about 3 minutes, turning until golden brown on both sides.
7) Remove and again pat dry with paper towel. Add salt to taste. (Can be served with guacamole topping or any dip).
|
|
Other Links: