Boiled Green Plantains cooked in a delicious and spicy sauce seasoned with Noubess Hot and Spicy Mango Sauce, spices, and Noubess Infused Extra-Virgin Lemon Olive Oil. Just the right amount of flavor.
This recipe is similar to my Green Banana Blaff recipe. The difference is seasoning. I used Noubess Hot and Spicy Mango for heat, fresh garlic, paprika, red onion, salt, lemon juice, and Noubess Infused Extra-Virgin Olive Oil.
What are plantains
Plantains are considered vegetables but are categorized as a fruit because of their ripeness stages. Plantain is green and becomes yellow when ripe. This wonderful fruit or vegetable is very versatile. Enjoy it boiled, fried, grilled, roasted and smash.
Green plantains or yellow plantains should not be confused with bananas. They are the same family but green plantains are harder to peel and cannot be eaten raw. They are starchy, much like potatoes and have a subtle earthy rooty taste. Some people may find green plantains a bit bland in taste but it is a great alternative to many grains dishes.
To prepare plantains for cooking
It can be a challenge to peel green plantains as the skin is a bit rough. Here’s how to slice your plantain before cooking:
- Slice off the ends.
- Use a sharp knife to slit the skin from tip to tip.
- Slice the skin along the ridges or just one ridge if you want. Only cut as deep as the peel is thick. Peel the skin along the ridge and sideways to make it easier
- Place the peeled plantains in salted water to keep it from discoloring before cooking.
The recipe
After peeling the plantains, it is time to prepare your dish. Cut the plantains into 2 to 3 pieces and boiled halfway in lightly salted water. While the plantains are cooking, prepare your sauce or blaff as many Caribbean Islanders may call it. The word blaff is usually used for cooking fish, but it is sometimes used also for plantains because the sauce preparation is somewhat similar.
The spices and the red onions are cooked in olive oil. To make the sauce, I used the broth of the plantains to make is easier. The taste will be better if you use the broth.
For color, I chose to add Paprika. You can use tomato paste or tomato puree but the taste will not be the same. And you cannot add too much tomato sauce or puree as well, just a small amount for color.
The plantains are then added to the sauce to finish cooking. Season to taste before removing the pot from the stove. Drizzle Noubess Infused Extra-Virgin Olive Oil and decorate with parsley.
To serve this lovely dish, I would recommend grilled or roasted meat, poultry or fish. If you are looking for a plant-based dish this is a good alternative.
Here’s the recipe:
Boiled Green Plantains with Garlic and Onion
Ingredients
- 3 - 4 green plantains
- 1 tablespoon olive oil
- 1 tsp Noubess Hot and Spicy Mango Sauce use more if preferred
- 1 medium red onion sliced
- 3 garlic cloves
- 1 tsp paprika
- 1/4 cup plantain broth or more
- 2 - 3 tbsp fresh lime juice
- Salt and pepper to taste
- Noubess Infused Extra-Virgin Lemon Olive Oil for drizzle (or another brand of olive oil)
- Chopped parsley for decoration
Instructions
- Carefully peel the plantains, and then dip into a large pot containing water and lightly salted. Before the plantains have finished cooking, remove from heat, and reserve some of the broth for the sauce.
- In a saucepan, add olive oil, Noubess hot and spicy mango sauce, garlic, paprika, and red onion and cook for 3 minutes while stirring under low to medium heat. Add lemon juice and gradually add the plantain broth. bring to a boil, add plantains, cover cook on low for 5 - 7 minutes until the plantains are fully cooked. Add more broth and season to taste if necessary.
- Remove from heat and drizzle Noubess Infused Extra-Virgin Olive Oil and topped with chopped parsley.
- Serve immediately.
Notes
Nutrition
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Hello Gemma,
I’m totally new to cooking plantain, so forgive my ignorance on a particular ingredient.
You mentioned Plantain Broth but you didn’t mention what exactly it was or how to obtain it, (told I’m a complete novice), did you mean soup of plantain or the water left over from the boiled plantain, or a plantain gravy something like what my Gran used to keep when she cooked beef stew for her later creations?
I am sorry for any inconvenience I’m causing you with this, and I’m going to be daring in the meantime to make it without it.
Jen
Hello Jennifer. We all learn something new every day—no need to apologize. By plantain broth, I meant the cooking liquid of the plantains. I am glad that you are trying our recipes and learning different ways to cook certain ingredients. Have a wonderful time cooking! 🙂