Plantain Salad Imoyo

Recipe by Chef Kate
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the plantains by cutting through the peel lengthwise and sliding your fingers under the skin to pull it off.
  • Place the whole plantains in a medium saucepan with enough water to cover; bring to a boil and simmer for about ten minutes or until plantains are soft enough to pierce with a fork (If you use ripe ones which have gone yellow and are developing black spots, 10 minutes will be fine--the green ones will take longer and won't taste as good).
  • Drain the plantains and set aside to cool.
  • While the plantains are cooking, peel and seed the green pepper and slice it into long thin slices.
  • Seed and chop the red pepper.
  • Peel, seed and dice the cucumber and place in a bowl with the peppers.
  • Whisk the oil, lime juice, salt and pepper, and garlic (if you are using it--I like it) together until creamy; this will take a couple of minutes.
  • Slice the cooled plantains on the diagonal into 1/2" pieces and add to the vegetables in the bowl.
  • Pour the marinade over and mix well.
  • Serve at room temperature.
  • Note: This salad is best if made an hour or so in advance so the flavors can 'marry' -- I find it needs more salt and pepper at the table--a matter of taste.
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