Name: Haitian-Style Boiled Plantains with Garlic and Onion Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Caribbean
Ingredients: 4-5 large green plantains, peeled and cut into 1-inch chunks; 1 large red onion, finely diced; 4 cloves of garlic, minced; 1 red bell pepper, diced; 2 tomatoes, diced; 2 tablespoons olive oil; 1 teaspoon ground cumin; ½ teaspoon paprika; Salt and pepper to taste; Optional: 1 scotch bonnet pepper, finely minced (for heat lovers!); ¼ cup fresh cilantro, chopped; 2 tablespoons fresh lime juice

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Introduction

Haitian-style boiled plantains with garlic and onion offer a flavorful and comforting side dish that highlights the natural sweetness of green plantains. Infused with a vibrant blend of sautéed vegetables and spices, this recipe is easy to prepare and perfect for any meal.

An oval white plate is filled with golden roasted potato wedges arranged in overlapping layers, showing a crispy brown side and a soft yellow inside. The potatoes are coated in a shiny sauce with small chopped pieces of red chili, white onion, and green herbs scattered evenly on top. The sauce gives a glossy texture that makes the dish look juicy and well-coated. The plate sits on a dark surface, creating a strong contrast with the bright colors of the potatoes and garnishes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 large green plantains, peeled and cut into 1-inch chunks
1 large red onion, finely diced
4 cloves of garlic, minced
1 red bell pepper, diced
2 tomatoes, diced
¼ cup fresh cilantro, chopped
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon ground cumin
½ teaspoon paprika
Salt and pepper to taste
Optional: 1 scotch bonnet pepper, finely minced (for heat lovers!)

Instructions

Step 1: Fill a large pot with water and bring it to a boil. Add a generous pinch of salt.
Step 2: Gently place the plantain chunks into the boiling water. Cook for about 15-20 minutes, or until they’re fork-tender but not mushy.
Step 3: While the plantains are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Step 4: Toss in the minced garlic and diced bell pepper. Cook for another 2-3 minutes until fragrant and slightly softened.
Step 5: Add the diced tomatoes, cumin, and paprika to the skillet. Stir to combine and let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
Step 6: Once the plantains are cooked, drain them well and add them to the skillet with the vegetable mixture.
Step 7: Gently toss everything together, being careful not to mash the plantains. You want them to keep their shape while soaking up all those delicious flavors.
Step 8: Remove from heat and stir in the fresh lime juice and chopped cilantro.
Step 9: Season with salt and pepper to taste. If you’re using the scotch bonnet pepper, add it now – but be careful, it packs a punch!

Tips & Variations

For a milder dish, omit the scotch bonnet pepper or substitute with a milder chili.
You can add a splash of coconut milk to the skillet for a creamy twist.
Serve with grilled meats or fish for a complete Haitian-inspired meal.
Use fresh lime juice just before serving to keep the flavors bright and fresh.

Storage

Store leftover boiled plantains in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. Avoid overheating as the plantains may become mushy.

How to Serve

A white plate holds several golden brown, fried plantain slices arranged in a slightly overlapping layer, each slice showing crisp edges and a soft interior. On top, there is a colorful salsa composed of small diced red tomatoes and white onions mixed with finely chopped green herbs, providing a fresh contrast in color and texture that sits unevenly across the plantains. The sauce gives a shiny, slightly oily glaze over the whole dish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe plantains instead of green ones?

Green plantains work best for this recipe because they hold their shape when boiled and have a starchy texture. Ripe plantains are softer and sweeter, which could alter the dish’s texture and flavor.

How spicy is this dish with the scotch bonnet pepper?

Scotch bonnet peppers are very hot. If you add it, start with a small amount and adjust to your heat preference. You can always leave it out or substitute with a milder chili for less heat.