Expert: Leo Salazar - 4/12/2002

Question
dear Leo,

I have bought some plaintains, squash, eddoes, yams and potatoes. I have never cooked carribean before except one time with a friend who made a fantastic soup with these ingredients.(I also have various garlic, spices and beans in my kitchen.)
I would love to know some  basic preparation techniques for the above veggies and an easy recipe that would incorporate them -a stew or soup or something like that. A website address or a suggestion of your own would be greatly appreciated -please bear in mind that I am a beginner!
Thank you for your time,
Vanessa

Answer
Hi Vanessa !

I just realized that maybe, you had asked for a fully vegetarian recipie... I'm sorry if it's the case.

Anyway, let me also give you some directions for cooking plaintains, a local favorite and staple food of dominicans !

Mangu de platanos:

Allow 1 to 1 1/2 plaintains per person
Peel each plaintain and cut in four pieces
Have a kellte of boiling water big enough to accomodate the plaintain pieces.
Add 1 tablespoon of salt

Boil half covered for 35 min.

Plaintains are done when the inner pulp is very yellow and the consistency of baked potatoes.

Take out pieces

Cool pieces with cold water for a few seconds and then discard the cold water, mash (could be done with a food processor) until puree consistency is achieved.

If too dry, add some of the hot water.

Season with either:

Olive oil or butter to taste.
Adjust the salt.

Mangu is usually served with fried eggs on top or sausage.

Plaintains can also be sliced like potato fries or cut it's lenght in thin slices and fried like chips.

Adjust the salt.

The same can be done with squash and yams.

In the case of the later, chop an onion in strips and let stand submerged in vinegar for 1/2 hour.

Drain the onion and fry until golden.

Serve the squash or yam puree with the onions on top.

If I find a nice quick recipie of the vegetables you mentioned I will gladlly e-mail to you.

Hope i did it right this time !

Enjoy,

Leo