1. Peel by cutting off ends of plantains and then cutting in half crosswise. Cut away peel with sharp knife. Trim off any remaining peel. Then cut half lenghtwise. 2. Put in pot with salt and enough water to cover. Simmer 25 minutes or until you can easily pierce with fork and have texture of boiled potatoes. 3. DRAIN CAREFULLY. Platains are now fragile. Place on serving dishs and pass the salt, pepper and sauce at the table. 4. Sauce: 5. Mint: Use the leaves from one small bunch. 6. Garlic: Mince and crush to paste. 7. Finely chop mint and oregano [or marjoram] and combine with rest of ingredients. ---------------------------------------------------------------------------
Nutrition
Ingredients
