Easy and Delicious Boiled Green Plantains with Garlic and Onion
Boiled Green Plantains cooked in a delicious and spicy sauce seasoned with Noubess Hot and Spicy Sauce, spices, and Infused Extra-Virgin Lemon Olive Oil. Just the right amount of flavor.
Indulge your taste buds with our step-by-step guide to creating a mouthwatering boiled green plantains recipe that is sure to impress. In this tantalizing twist on a traditional dish, we infuse the plantains with the delectable flavors of garlic and onion, taking the taste to a whole new level. With just a few simple ingredients and easy-to-follow instructions, you’ll be able to recreate this flavorful dish in the comfort of your own kitchen.
Whether you’re an experienced chef or a novice in the culinary arts, our step-by-step guide will ensure that you achieve perfect results every time. Green plantains’ versatility makes them a great addition to any meal. Whether you’re serving them as a side dish or using them as a base for your favorite toppings, their subtle sweetness and satisfying texture are sure to please even the most discerning palates.
So, why wait? Prepare to embark on a gastronomic adventure and discover the incredible taste of boiled green plantains with a delightful garlic and onion twist. Let’s get cooking!
This recipe is similar to my Green Banana Blaff recipe. The difference is seasoning. I used Noubess Hot and Spicy Sauce for heat, fresh garlic, paprika, red onion, salt, lemon juice, and lemon-infused extra virgin olive Oil.
What are plantains
Plantains are starchy tropical fruits often treated as vegetables due to their culinary uses. They are closely related to bananas but have a thicker skin and a more substantial, less sweet flavor.
Plantains undergo a transformation as they ripen. When unripe, they are green and firm, perfect for savory dishes like tostones or mofongo. As they mature, they turn yellow and develop a sweeter taste, suitable for dishes like fried plantains or plantain chips. Fully ripe plantains are black and very sweet, often used in desserts or as a sweet snack.
The versatility of plantains makes them a staple in many cuisines around the world. They can be boiled, fried, grilled, roasted, or mashed. From savory side dishes to sweet treats, plantains offer a unique and satisfying flavor experience.
Would you like to know more about cooking with plantains or specific plantain recipes?
Ingredient Breakdown
Main Ingredient
- Green plantains: These are unripe bananas with a firm, starchy texture. They are a staple in many Latin American and Caribbean cuisines.
Aromatics and Flavorings
- Olive oil: A healthy fat used for sautéing the onions and garlic.
- Noubess Hot and Spicy Sauce: A brand of hot sauce that adds heat and flavor.
- Red onion: Provides a sharp, sweet flavor.
- Garlic cloves: Offers a pungent, savory taste.
- Paprika: A smoky, sweet spice that adds depth of flavor.
- Plantain broth: Broth made from boiling the plantains, capturing their essence.
- Lime juice: Provides a bright, citrusy acidity.
- Salt and pepper: Basic seasonings for taste adjustment.
Finishing Touches
- Infused Extra-Virgin Olive Oil: An optional, flavorful oil for drizzling.
- Chopped parsley: Adds freshness and color.
Preparing Plantains for Cooking
Peeling green plantains can be a bit tricky due to their tough skin. Here’s a simple method:
- Trim the ends: Cut off both ends of the plantain.
- Make initial cuts: With a sharp knife, make a lengthwise incision along the entire length of the plantain.
- Score the skin: Cut through the skin along the ridges of the plantain. This will help loosen the peel.
- Peel carefully: Gently pry the skin away from the flesh, working in sections. The cuts you made will make this process easier.
- Prevent discoloration: To keep the plantains from turning brown, immerse them in salted water until ready to use.
By following these steps, you’ll have perfectly prepared plantains ready for your favorite recipe.
Notes and Tips for the green plantains recipe
Cooking the Plantains
- Boiling Time: The cooking time for plantains varies based on size. Generally, boil them for 7-8 minutes before adding them to the sauce.
- Plantain Types: Any type of green plantain can be used. Adjust cooking time and seasoning as needed.
Sauce Preparation (Blaff)
- Broth: Using the plantain broth for the sauce enhances the flavor.
- Spices: Paprika adds color and depth. Tomato paste or puree can be used for color, but the taste will differ.
- Flavoring: Adjust seasonings to your preference. Experiment with different spices and herbs.
Serving and Storage
- Best Served Fresh: This dish is best enjoyed immediately.
- Storage: Not recommended for refrigeration or freezing as it affects texture and flavor.
- Accompaniments: Serve with grilled or roasted meat, poultry, or fish. As a vegetarian option, enjoy it by itself with a little bit of salt, pepper, and olive oil.
Additional Tips for Boiled Green Plantains with Garlic and Onion
- Peeling: Peel plantains before cutting into 2-3 pieces.
- Vegetable Additions: Incorporate other vegetables for a more substantial dish.
By following these tips, you can create a delicious and satisfying meal with boiled green plantains. Do you know that there are different ways to cook plantains?
Cooking Methods for Plantains
- Boiled Plantains: A simple and versatile method to bring out the natural flavor. Enjoy them whole, sliced, or mashed.
- Fried Plantains: A popular choice offering various styles like tostones, maduros, and platanos canarios.
- Grilled Plantains: Impart a smoky flavor to your plantains. Grill them whole, sliced, or in chunks.
- Roasted Plantains: A healthier option that adds a delightful taste without the oil. Enjoy them from the oven or over an open fire.
- Mashed Plantains: A delicious and satisfying dish like mofongo, traditionally made with green plantains, garlic, and broth.
Here’s the recipe:
Boiled Green Plantains with Garlic and Onion
Equipment
Ingredients
- 3 – 4 green plantains
- 1 tablespoon olive oil
- 1 tsp Noubess Hot and Spicy 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
- 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
- The photo of the dish shows the spices not chopped finely because I prefer the dish this way.
- Use green plantains. Any other type of plantains can be used but the cooking time may be slightly different.
- How long does it take to cook the plantains? It all depends on the size of the green plantains. It may take anywhere from 10 – 15 minutes. For this recipe, cook the plantains first for about 7-8 minutes before continuing with the recipe.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published on April 29, 2019. Revised and updated.
Can you use other hot sauces?? I’ve never made plantains before…
You can use other hot sauces as long as they are not full of vinegar. A thick hot sauce is recommended. A harissa sauce is a good substitute.
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! :)