Plantain, green banana, in East Africa is called matoke. Actually, it is much smaller and a tad sweeter than plantains from Latin America. In Dominican Republic they have a famous dish called mangu which is served for breakfast. It is matoke served with cooked red onions with vinegar. This is what I made this morning and it is a pure delight. The proportions are for 4.
• 8 matoke – they are much smaller than the “real” plantains
• 3 tbsps. of butter
• 1 large onion sliced
• 100 ml of oil
• 2 tbsps. of white vinegar
• Peel the matoke, cut them lengthwise and put them in salted water
• Boil until tender.
• Drain the water, add butter and mash well. You may put oil instead of butter.
• Add cold fresh water to thin out the purée until the desired consistency. Adjust the seasoning if needed
• Sliced the red onion and fry in the oil until tender and translucent.
• Off the heat add 2 tbsps. of white wine vinegar and stir well
• Plate the matoke purée, add onions on top and served.
This is a vegetarian dish. However, I did a whole Monty for myself and had my matoke purée with toast, fried eggs and sausages. You can also fry matoke, see my recipe on fried matoke.