Plantains are stable foods in many tropical areas. It has more starch than the common banana and is not eaten raw. They can be fried, boiled, as a dough, and are the main ingredient in many dishes.
The herb mojo sauce is Puerto Rican.
Maduros con Mojo de Menta (Spanish)
Serves 4
2 large, very ripe organic plantains, peeled and cut into 3/4-inch (18 mm) disks on a slight bias
1/2 cup (15 g) mint leaves
1 cup (30 g) parsley leaves
2 organic minced garlic cloves
1/4 cup (30 g) capers, drained and rinsed
1 1/2 Tbs. (20 ml) organic lemon juice
1 tsp. (5 g) organic lemon zest
2 Tbs. (30 ml) juice from 1 sour orange (substitution: 1 1/2 tsp or 8 ml each-grapefruit, orange, lime juice and white vinegar)
1 small organic shallot, minced
1 pinch red pepper flakes
3/4 cup ( 180 ml) olive oil
1 cup (130 g) light olive, canola, or vegetable oil
salt and ground black pepper to taste
uno 1. Mojo sauce (about a cup/240 ml)*
Process in a blender: mint and parsley leaves, garlic, capers, lemon juice and zest, shallots, pepper flakes, and the olive oil.
dos 2. Place in a bowl and season with black pepper to taste.
tres 3. Heat the cup (130 g) of oil over medium heat until shimmering.
cuatro 4. Add the plantains in a single layer. The oil should come at least halfway up their sides.
cinco 5. Cook, shaking the pan a little, until lightly golden brown, about 2 minutes.
seis 6. Turn over and cook about a minute.
siete 7. Reduce heat to low and continue cooking until dark golden brown and caramelized, about 4 minutes more.
ocho 8. Transfer them to a paper towel.
nueve 9. Flip a few times to drain completely.
diez 10. Season with salt and black pepper.
once 11. Provide the mojo sauce on the side.
* Make more mojo and use it as a marinade for pork, beef, seafood, or as a condiment. Then, too, in anyway you like.
