Haitian Boiled Plantains Garlic Onion

Haitian-style boiled plantains with garlic and onion are one of those uncomplicated yet deeply satisfying dishes that always find their way onto my table. The creamy, earthy flavor of green plantains comes alive with a fresh mix of vegetables, a dash of bright lime, and fragrant herbs. Perfect as a side or a rustic main course, this dish captures the essence of comfort food with a punch of Caribbean flavor.

I first learned to make this watching my aunt during a family gathering. It always reminds me of lively kitchen chatter and the delicious aroma filling the house.

Ingredients

• Green plantains: Pick very firm unripe green ones for best texture and gentle starchy flavor
• Red onion: Offers a little sweetness and beautiful color Look for ones that feel heavy for their size and have crisp outer layers
• Garlic: Fresh minced cloves give strong aroma and true depth Select firm cloves with tight skins
• Red bell pepper: Adds sweetness and color Choose ones with glossy skin and no soft spots
• Tomatoes: Brings a juicy freshness Use ripe tomatoes with firm flesh
• Fresh cilantro: Delivers a bright herbal note Pick bunches with perky leaves and no yellowing
• Olive oil: Gives silkiness and richness Opt for extra virgin for most flavor
• Fresh lime juice: Provides a zesty tang and balance Go for limes that feel heavy and yield slightly to gentle pressure
• Ground cumin: Introduces earthiness and spice Freshly opened spices always pop with more flavor
• Paprika: Boosts color and subtle heat Spanish or sweet paprika both work
• Salt and pepper: Season to taste Finely milled is easiest to distribute
• Scotch bonnet pepper: Totally optional Adds fiery heat for those who love a kick Use a firm unwrinkled pepper and wear gloves when chopping

Step-by-Step Instructions

Fill and Boil the Water:

Set a large pot on the stove and fill it with enough water to cover the plantains later Add a generous pinch of salt This step seasons the plantains right from the start

Cook the Plantains:

Carefully add peeled plantain chunks Do not rush this step Simmer for fifteen to twenty minutes Test with a fork They should be tender but hold their shape Overcooked plantains will fall apart so watch closely near the end

Sauté the Onion:

In a big skillet warm the olive oil over medium heat Scatter the diced red onion in Stir often and cook for about three to four minutes You want the onion soft and clear but not browned

Add Garlic and Bell Pepper:

Add the minced garlic and diced bell pepper to the skillet Stir so nothing sticks Continue cooking for another two or three minutes The smells will tell you when they are ready

Simmer Tomatoes and Spices:

Pour in the chopped tomatoes Sprinkle in the cumin and paprika Mix everything so the seasonings blend with the veggies Let it simmer gently for around five minutes The juices from the tomatoes will help make a little sauce

Combine and Toss:

Once the plantains are perfectly tender drain and add them right into the skillet with your vegetable mixture Use a wide spatula to gently toss everything so each piece is coated Try not to break up the plantains Keep the heat on low for just a minute or two so the flavors meld

Finish with Lime and Herbs:

Take the pan off the heat Squeeze fresh lime juice over the dish and scatter in the chopped cilantro Sprinkle in salt and black pepper This is when to add the scotch bonnet if using Taste and adjust the seasoning until it sings

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The red onion is hands down my favorite ingredient It turns meltingly soft and brings a faint sweetness that pairs perfectly with the earthy plantains I still remember the first chilly Sunday I made this for a brunch It disappeared before I could even grab seconds

Storage Tips

Store any cooled leftovers in an airtight container in the fridge They keep well for up to three days For reheating I splash a little water in the skillet then rewarm gently over low heat This keeps the plantains moist and prevents drying out I do not recommend freezing as the texture changes too much

Ingredient Substitutions

If you cannot find green plantains try green bananas for a similar starchy foundation Yellow plantains will yield a sweeter dish For a milder dish skip the scotch bonnet or swap for a touch of chili flakes No fresh cilantro Use flat leaf parsley instead Do not skip the lime though as it brightens all the flavors

Serving Suggestions

I love serving these plantains as a hearty side to grilled chicken or fish Or pile them on a platter at brunch topped with a runny fried egg They also shine as a vegan main when paired with black beans or a tangy cabbage slaw Sometimes I set out bowls of pickled onions and queso fresco on the side for guests to sprinkle on their own

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Making this dish always reminds me how the simplest foods often deliver the biggest smiles. Enjoy every bite and do not forget that extra squeeze of fresh lime before serving.

Frequently Asked Questions

→ What type of plantains work best for this dish?

Firm, green plantains are ideal since they hold their shape and provide a subtle, starchy base that’s perfect for soaking in bold flavors.

→ Can I make this dish less spicy?

Yes, simply omit the scotch bonnet pepper or use a smaller amount for a milder taste, while still enjoying the aromatic blend of the other ingredients.

→ What can I serve alongside this plantain dish?

This preparation pairs well with grilled meats, seafood, or as a robust main alongside rice and beans, enhancing a balanced meal.

→ How do I keep the plantains from becoming mushy?

Boil plantains just until fork-tender and gently toss them with vegetables to prevent breaking. Avoid overcooking to maintain their structure.

→ Are there suitable substitutes for cilantro?

Fresh parsley works well if cilantro isn’t available, though cilantro’s citrusy notes complement the lime juice beautifully.