Recipe courtesy of Chuck Hughes
Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
About 3 cups/750 ml

Ingredients

  • 2 tablespoons/30 ml canola oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 leek, chopped
  • 1 plantain, cut into chunks
  • 1 tablespoon/15 ml bonito flakes
  • 1/2 teaspoon/2 ml whole allspice
  • Salt and freshly ground black pepper

Directions

In a skillet over medium heat, melt the butter with the canola oil. Add the onions and saute with the garlic and leeks until translucent. Add the plantains and continue sauteing for 5 minutes. Add the bonito flakes and allspice and continue sauteing for 2 to 3 minutes. Transfer the mixture to a food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper.

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