As it is said, she is her mother’s daughter, sweet plantain purée is absolutely one of Mariana’s favorites. Maybe I guided her that way a little bit, but that’s not the point. We would take sweet plantains over the green ones any time. Lately I’ve been including ginger like crazy in our foods. It’s great for colic and upset bellies, muscle soreness, has great anti-inflammatory properties and strengthens the immune system. Needless to say, it’s a super food that I want my daughter to have as much as she can. The sweetness of the plantains and the spiciness of the ginger make a great flavor combination.
Sweet plantains pureé
Total time - 40 minutes Active time - 10 minutes
Equipment - Immersion or small blender
Sweet plantains, chopped in small circles – 2 medium
Chicken stock – 1 cup
Grated ginger – 1 TBSP
Fine sea salt – ¼ Tsp
Laurel leaves – 1 or 2
Coconut milk – ½ cup
In a medium saucepan cover the sweet plantains with water and let them soak 10 minutes or more so they loose some starch.
Rinse them using a colander, then return to the pan and add the chicken stock and more water to cover them, the ginger, salt and laurel leaves. Bring to a boil, then lower to simmer and cook for 25 to 30 minutes, until they have faded in color and are a little bit broken. If a white foam resurfaces at the beginning of cooking, take it out with a spoon until the water clears. Sometimes it comes up during the first minutes of cooking.
When they are done fetch them with a frying spatula and transfer to a medium deep bowl, leaving behind the laurel leaves. Roughly mash them with a fork, then blend with an immersion blender for 1 minute. Add the coconut milk and blend until everything seems smooth. Add more water if needed (not the one for cooking, the starch in it will make the mash harden too much when the purée cools down in the refrigerator) and blend again. Store in a bowl, on individual plastic bags or in ice trays to freeze for later use.