Sunday, May 8, 2011

Machuquillo (Plantain Mash)

Last night I made a traditional Cuban beverage (see post for Bul) and tonight I'm continuing the theme with this plantain side dish.  Plantains are a versatile food since they can go from savory dishes when green and under-ripe, to super-sweet for desserts once they turn to black.  For this recipe, you want plantains that are somewhere in between, which is to say moderately ripe with yellow, mottled skins, but not yet black (see photo below).  This plantain mash makes a great alternative to standard mashed potatoes.

  • 2 medium plantains
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 minced garlic clove
1. Peel and thinly slice the plantains.  Cook the plantain slices in boiling water for 15 minutes; drain.  Place the plantains in a bowl along with the olive oil, salt, and garlic; mash with a potato masher until smooth.

Similar to mashed potatoes, this dish is best served immediately.  I kept up the Cuban theme with Gardein chicken and black beans seasoned with adobo seasoning, a flavorful blend of salt, garlic, oregano, bay, and turmeric. 

Nutrition Info:
4 servings (1/2 cup), Calories 140 

Tasting Notes:
A nicely different side dish that could easily become part of your regular rotation, since it's quick and easy, and good but not fancy.  This was the first time I've had plantains that weren't sweet, and the dish tasted like starchier bananas, with an almost vinegary tang on the tongue. The garlic was a nice touch.


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