Ingredients:
3 unripe plantains, peeled
6 garlic cloves garlic, lightly crushed
1 leek, sliced into rounds
4 culantro leaves
6 allspice berries (malagüeta)
1 tsp dried oregano, crumbled
3 tbsp olive oil
¾ tbs salt, or to taste, divided
1/2 tsp freshly-ground black pepper
handful or coriander
Method:
Pre-heat your oven to 200ºC. Once the oven is hot use to roast your peeled plantains for 35 mins. The plantains will turn a light golden colour, and should become crispy on the outside. Remove from the oven and crush lightly in a mortar.
Place a pan or soup pot containing 2l of water over medium heat. Add the garlic, leek, coriander, allspice berries, oregano, oil, salt, and pepper. Stir to combine then bring just to a boil.
Reduce to a simmer and continue cooking over medium heat for 15 minutes, adding more water if necessary to maintain the same liquid level.
Add the crushed plantains, bring to a boil and continue boiling until the plantains are heated through but do not let them cook too much, they should still retain some bite.
Remove from the heat, turn into a serving bowl then sprinkle over the cilantro leaves.
Remove the allspice berries, taste and adjust the seasoning if necessary. Serve hot.
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