| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Dominica |
Vegetable |
2 |
Servings |
INGREDIENTS
| 2 |
|
Green plantains |
|
|
Butter |
|
|
Salt |
|
|
Olive oil |
| 1/2 |
md |
Chopped onion |
| 1/2 |
md |
Green pepper; chopped |
| 1 |
|
Clove garlic; finely minced |
| 1 |
|
Tomato; chopped |
|
|
Salt and pepper to taste (up to) |
| 2 |
tb |
Red wine vinegar |
| 2 |
|
Poached or fried eggs |
INSTRUCTIONS
From: beatbr00 <beatbr00@dons.ac.usfca.EDU> (COLLECTION)
Date: 31 May 1995 05:37:27 -0600
The following is a peasant dish from the Dominican Republic. Peel the
plantains. Cut crosswise into 3 pieces. Place in a saucepan and cover with
water. Bring to a boil, reduce heat and simmer until tender about 30
minutes. When tender, remove to bowl and reserve the cooking water. Mash
the plantains adding butter to taste and using the reserved cooking water
to get a nice consistency. Season with salt and pepper. Keep warm.
Meanwhile, heat about 3 tablespoons olive oil in a frying pan. Saute the
onions, green pepper, and garlic until tender. Add salt and pepper to
taste. When the vegetables are tender, remove from heat and stir in the red
wine vinegar. To serve, place one half the mashed plantain on the plate.
Spoon 1/2 the sauteed onion mixture on top of the plantains. Place the
poached egg on top. Makes 2 generous servings
Variation: The sauteed onion mixture can be mixed into the mashed
plantains.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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