Haitian-Style Boiled Plantains with Garlic and Onion Recipe
This Haitian-Style Boiled Plantains with Garlic and Onion is a vibrant and flavorful side dish featuring tender boiled green plantains combined with a sautéed medley of garlic, onion, bell pepper, and tomatoes, accented with fresh cilantro and lime juice. The dish balances subtle spices like cumin and paprika with an optional spicy kick of scotch bonnet pepper, making it a perfect complement to Caribbean-inspired meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Caribbean, Haitian
- Diet: Gluten Free
Ingredients
Scale
Plantains
- 4–5 large green plantains, peeled and cut into 1-inch chunks
Vegetable Mixture
- 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!)
Finishing Touches
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
Instructions
- Boil Plantains: Fill a large pot with water and bring it to a boil. Add a generous pinch of salt to the water. Gently place the peeled and cut plantain chunks into the boiling water. Cook for about 15-20 minutes, or until they’re fork-tender but not mushy.
- Sauté Aromatics: While the plantains cook, heat the olive oil in a large skillet over medium heat. Add the diced red onion and sauté until translucent, about 3-4 minutes.
- Add Garlic and Bell Pepper: Toss in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until fragrant and slightly softened.
- Add Tomatoes and Spices: Add the diced tomatoes, ground cumin, and paprika to the skillet. Stir to combine and let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
- Combine Plantains and Vegetables: Once the plantains are cooked, drain them well and add them to the skillet with the vegetable mixture. Gently toss everything together, being careful not to mash the plantains to keep their shape while soaking up the flavors.
- Finish with Lime and Cilantro: Remove the skillet from heat. Stir in the fresh lime juice and chopped cilantro. Season with salt and pepper to taste. If using, add the finely minced scotch bonnet pepper for a spicy kick, taking care as it is very hot.
Notes
- Use firm, green plantains for the best texture and flavor.
- Adjust cooking time to ensure plantains remain tender but not mushy.
- Scotch bonnet pepper is optional and can be omitted or reduced depending on your heat preference.
- Serve this dish as a flavorful side with grilled meats, fish, or other Caribbean dishes.
- Leftovers can be refrigerated for up to 3 days and gently reheated in a skillet.
Keywords: Haitian plantains, boiled plantains, Caribbean side dish, garlic and onion plantains, Haitian cuisine, stovetop plantains
