Haitian-Style Boiled Plantains (Print Version)
# Ingredients:
→ Vegetables
01 -
4-5 large green plantains, peeled and cut into 2.5 cm chunks
02 -
1 large red onion, finely diced
03 -
4 garlic cloves, minced
04 -
1 red bell pepper, diced
05 -
2 tomatoes, diced
06 -
Optional: 1 scotch bonnet pepper, finely minced
→ Herbs and Seasonings
07 -
1/4 cup fresh cilantro, chopped
08 -
2 tablespoons fresh lime juice
09 -
1 teaspoon ground cumin
10 -
1/2 teaspoon paprika
11 -
Salt and black pepper, to taste
→ Oils
12 -
2 tablespoons olive oil
# Instructions:
01 -
Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt to season the water.
02 -
Carefully add plantain chunks to the boiling water. Cook for 15-20 minutes, or until fork-tender but still holding their shape.
03 -
While the plantains cook, heat olive oil in a large skillet over medium heat. Add diced red onion and sauté for 3-4 minutes until translucent.
04 -
Add minced garlic and diced red bell pepper to the skillet. Continue cooking for 2-3 minutes until fragrant and slightly softened.
05 -
Incorporate diced tomatoes, ground cumin, and paprika. Stir well and let simmer for about 5 minutes to meld the flavors.
06 -
Drain cooked plantains thoroughly. Gently fold them into the skillet with the sautéed vegetables, ensuring the plantain pieces remain intact.
07 -
Remove skillet from heat. Stir in fresh lime juice and chopped cilantro. Season with salt and pepper to taste. For added heat, mix in the finely minced scotch bonnet pepper if desired.
# Notes:
01 -
Allow any excess water to drain from the plantains before adding to the skillet for optimal texture.