Plantain Salad Imoyo
Total Time: 20 mins
Preparation Time: 20 mins
Ingredients
- Servings: 4
- 2 plantains, very ripe
- 1/4 cup extra virgin olive oil
- 2 tablespoons lime juice, fresh
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 small green bell pepper
- 1 small hot red pepper
- 1 small cucumber
- 1 garlic clove, minced (optional)
Recipe
- 1 peel the plantains by cutting through the peel lengthwise and sliding your fingers under the skin to pull it off.
- 2 place the whole plantains in a medium saucepan with enough water to cover; bring to a boil and simmer for about ten minutes or until plantains are soft enough to pierce with a fork (if you use ripe ones which have gone yellow and are developing black spots, 10 minutes will be fine--the green ones will take longer and won't taste as good).
- 3 drain the plantains and set aside to cool.
- 4 while the plantains are cooking, peel and seed the green pepper and slice it into long thin slices.
- 5 seed and chop the red pepper.
- 6 peel, seed and dice the cucumber and place in a bowl with the peppers.
- 7 whisk the oil, lime juice, salt and pepper, and garlic (if you are using it--i like it) together until creamy; this will take a couple of minutes.
- 8 slice the cooled plantains on the diagonal into 1/2" pieces and add to the vegetables in the bowl.
- 9 pour the marinade over and mix well.
- 10 serve at room temperature.
- 11 note: this salad is best if made an hour or so in advance so the flavors can 'marry' -- i find it needs more salt and pepper at the table--a matter of taste.
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