Malarrabia

Name: Malarrabia
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 4 ripe plantains, cut in chunks; 2 tbsp vegetable oil; 1 medium red onion, diced; 2 garlic cloves, minced; 1 tbsp aji amarillo paste; 1 cup queso fresco, crumbled; 1/2 tsp salt

A traditional Peruvian side dish made from mashed ripe plantains combined with a seasoned aromatic base and fresh cheese.

40 minEasyServes 4280 cal/serving

PeruvianSideStovetopVegetarianPescatarianHalal-friendlyKosher-styleGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeLow-Sodium

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Ingredients

4 ripe plantains, cut in chunks
2 tbsp vegetable oil
1 medium red onion, diced
2 garlic cloves, minced
1 tbsp aji amarillo paste
1 cup queso fresco, crumbled
1/2 tsp salt

Instructions

1

Place 4 cut in chunks ripe plantains in a pot of boiling water and cook for 15 minutes until tender.
2

Drain plantains, remove skins, and mash coarsely in a bowl.
3

Heat 2 tbsp vegetable oil in a skillet over medium heat.
4

Add 1 medium diced red onion and 2 minced garlic cloves, sautéing for 5 minutes until soft.
5

Stir in 1 tbsp aji amarillo paste and 1/2 tsp salt, cooking for 1 minute.
6

Add mashed plantains to the skillet, stirring to combine thoroughly with the seasoning.
7

Remove skillet from heat and gently fold in 1 cup crumbled queso fresco.

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Questions

How much time should I plan for Malarrabia?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 1 (15 minutes): "Place 4 cut in chunks ripe plantains in a pot of boiling water and cook for 15 minutes until tender."

Why fold instead of stir in Malarrabia?

Step 7 reads: "Remove skillet from heat and gently fold in 1 cup crumbled queso fresco." Folding keeps the air you just beat in. Stirring at step 7 would knock it out and the result would come out dense.

What can I use instead of queso fresco in Malarrabia?

The entry for Malarrabia calls for 1 cup queso fresco, crumbled. In its place: Mild feta, rinsed, or farmer cheese.

Can I make Malarrabia dairy-free?

Yes. The dairy in Malarrabia is 1 cup queso fresco, crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Malarrabia vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup queso fresco, crumbled. For fully plant-based entries, see the vegan side collection.

Serve it with

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