Plantain Salad Imoyo

Time

Prep 20 min · 20 min total

Difficulty

easy

1. 1

   Peel the plantains by cutting through the peel lengthwise and sliding your fingers under the skin to pull it off.

2. 2

   Place the whole plantains in a medium saucepan with enough water to cover; bring to a boil and simmer for about ten minutes or until plantains are soft enough to pierce with a fork (If you use ripe ones which have gone yellow and are developing black spots, 10 minutes will be fine--the green ones will take longer and won't taste as good).

   10 min
3. 3

   Drain the plantains and set aside to cool. While the plantains are cooking, peel and seed the green pepper and slice it into long thin slices.

4. 4

   Seed and chop the red pepper. Peel, seed and dice the cucumber and place in a bowl with the peppers.

5. 5

   Whisk the oil, lime juice, salt and pepper, and garlic together until creamy; this will take a couple of minutes.

6. 6

   Slice the cooled plantains on the diagonal into 1/2" pieces and add to the vegetables in the bowl.

7. 7

   Pour the marinade over and mix well. Serve at room temperature.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.