Mojo Mashed Plantains
When Tom, capsule a born and bred Michigander, illness moved to NYC for grad school he gawked at the piles of black, pathopsychology “rotten” bananas sold at the bodega around the corner from his itty-bitty studio. Who would buy these? Why didn’t the bodega just throw them out? Why is produce in NYC so gross?
It wasn’t until he met me and received his education on Cuban food that he realized those black, rotting bananas were actually plantains. And plantains are quite delicious. Today’s plantains are great for a simple weeknight side dish. They’re boiled until tender, then mashed with garlic, orange juice, lime juice and drizzled with olive oil. Super easy, but super flavorful. The plantains are sweet, but not too sweet, and the citrus and garlic add just the right about of bite.
We ate ours with Parmesan-breaded tilapia and a simple side salad. A yummy and economical Recession meal.