Mashed Plantain

Name: Mashed Plantain
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: West African
Ingredients: 4 ripe yellow plantains, sliced; 2 tbsp red palm oil; 1/2 cup yellow onion, finely diced; 1 tsp fresh ginger, grated; 1/2 tsp habanero pepper, minced; 1/2 tsp salt

A tender, savory mash of boiled yellow plantains tossed with fragrant spices and warm red palm oil.

35 minEasyServes 4220 cal/serving

West AfricanSideStovetopVeganVegetarianHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

4 ripe yellow plantains, sliced
2 tbsp red palm oil
1/2 cup yellow onion, finely diced
1 tsp fresh ginger, grated
1/2 tsp habanero pepper, minced
1/2 tsp salt

Instructions

1

Place 4 sliced ripe yellow plantains in a pot, cover with water, and boil for 15 minutes until soft.
2

Drain the ripe yellow plantains and transfer them to a bowl.
3

Heat 2 tbsp red palm oil in a small skillet over medium heat.
4

Add 1/2 cup finely diced yellow onion, 1 tsp grated fresh ginger, and 1/2 tsp minced habanero pepper, sauteing for 3 minutes.
5

Pour the onion mixture over ripe yellow plantains, add 1/2 tsp salt, and mash until smooth.

Questions

How long does Mashed Plantain keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Mashed Plantain?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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