Ingredients

• 4 green plantains peeled and cut in medium sized chunks
• 4-5 tbs butter or lard
• 2 tbs oil canola or sunflower
• 1 tbs hot pepper or chili powder
• 1 tsp cumin
• 1 cup grated cheese and/or 1 cup cooked chorizo or chicharrones or bacon
• Salt to taste
• Ground peanuts (optional – add when mashing the green plantains)

Preparation

1. Melt the butter or lard over medium heat in large sauté pan
2. Add the plantain chunks and cook for about 40 minutes or until they are very soft, turn them about every 10 minutes, they should be slightly golden but not too crispy.
3. Sprinkle the cooked plantains with the chili powder, cumin and salt.
4. Transfer the plantain pieces to a bowl, do this while they are still hot (but be careful not to burn yourself).
5. Mash the plantains using a wood masher – or just a regular potato masher – until you obtain chunky dough like consistency.
6. Form balls slightly smaller than the size of a tennis ball with the dough.
7. Make a hole in the middle of each ball and fill it with the cheese or chorizo or chicharrones (mixed with ground peanuts), gently press the filling into the hole, cover the filling and reshape it back into a ball shape.
8. Heat the oil over high heat, add the stuffed plantain dumplings and fry them until they are golden and crispy on each side.
9. Transfer to plate lined with paper towels to drain the grease and serve immediately.

Laylita’s Recipes

Ingredients

• 1 1/2 pound Yukon Gold potatoes
• 1 garlic clove, finely chopped
• 1/3 cup plus 1/2 cup finely chopped scallions, divided
• 6 tablespoons annatto oil, divided
• 1/2 teaspoon ground cumin
• 1 medium tomato, chopped
• 3/4 cup milk
• 1/2 cup crunchy peanut butter
• 6 ounces Münster cheese, coarsely grated (2 cups)

Preparation

Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.

While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes. Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 1 minute. Add tomato and cook, stirring, 2 minutes. Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until combined well. Keep peanut sauce warm, covered, off heat.

Drain potatoes, then mash in a bowl.

Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form potato mixture into 8 balls and flatten each into a 3-inch patty.

Heat 1 tablespoon annatto oil in a 12-inch nonstick skillet over medium-high heat until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minutes per batch. Add remaining tablespoon annatto oil for second batch.

Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.

Gourmet, September 2007