For us Haitians, it is a food item that we have almost every day with our dinner. My mother would cook it and we would have it as a side to our meats, rice and bean sauce that she would always lovingly make.
I also saw different methods of having it besides our normal dinner menu. I remember watching my grandmother cook all the time and for breakfast, she would have her plantains with mauri, also known as bacalao or dried salted cod fish. Then one day, I came across a meal called mofongo which is mashed up plantains usually with butter, with a meat or whatever else the Hispanic chef chooses to add to it.
I decided to try to make the mofongo but instead with my own recipe. One of the differences is that my plantain started to yellow which means it was a little on the sweeter side than most would use for a mofongo recipe; but still okay to use. I decided to add edamame and sundried tomatoes. I did not add any salt, oil or fat to it and it actually turned out pretty good.
I also wanted to add a side to it. I like breakfast meat but it is not necessary to have bacon or sausage every day and instead, decided to add salmon to it and oven baked salmon cakes. No butter or oil was added to fry, I simply placed it in the oven and let it gain color and it came out great. The meal was healthy and also delicious.
Mashed up Plantains with Soy beans & Salmon cakes
Serving size 1
Calories per serving 470
Cooking time 30 minutes
A handful of edamame
Three sundried tomatoes
Canned pink salmon
1 large egg
1 tbsp Curry powder
1 packet Goya sazon con azafron
1 tsp onion powder
1 tsp garlic powder
1. Take the plantain, peel off the skin and place it into a small pot filled halfway with water.
2. Add edamame and sundried tomatoes to the water with plantain and place it over a medium fire until plantain is soft and mashable.
3. Set oven at 425 degrees.
4. Take about ¼ of the can of salmon and put it in a plate. In another plate, add curry, sazon, garlic powder and onion powder. In another plate, take the egg, crack it open and mix it well until all you see is yellow. Take a spoonful of the salmon, dip it in the egg and then roll it in the spice mixture and then place it in a baking pan. Should make three.
5. Place it in the oven and let cook until brown.
6. Take the plantain from the fire when soft and drain water. Rinse the edamame and take the soy beans from the pod. Mash the plantain and mix in the soy beans and the sundried tomato. Your mash up plantains are now done.
7. When brown, take salmon cakes out of the oven and let cool for about five minutes.
8. Meal is then ready to serve.