This is a festive, traditional dish served in highland
Guatemala.
- Ingredients
- 6 plantains, peeled and broken into chunks
- One 16 ounce can refried black beans
- 1 Tablespoon white sugar
- 1 teaspoon salt
- 1 quart oil for frying
- 4 ounces plain whole milk yogurt
- 4 ounces heavy cream
- 1 teaspoon vanilla extract
- 1 Tablespoon 10x sugar
Place the plantains in water to cover in a large pot. Bring to a
boil, then reduce heat and simmer until tender, 15 minutes. Drain
and mash.
In a small saucepan over low heat, heat the refried beans. Stir
in the sugar and salt. Remove from heat.
To make the rellenitos, form a palm-sized amount of mashed
plantains into a ball; flatten and place about a teaspoon of the
bean mixture in the middle; then mold the sides of the plantain
around the beans, making an egg-shaped ball.
Heat oil in a deep-fryer or large skillet to 375 degrees F (190
degrees C), or until a small amount of batter sizzles and browns
in the oil. Fry rellenitos in oil until browned. Drain on paper
towels or over a grid.
Whip cream until foamy, then add vanilla and sugar. Finish
whipping until stiff but not hard and buttery. Fold in yogurt
thoroughly.
Place a good dollop of cream on a small pretty plate and top
with 1-2 Rellenitos. Sprinkle with sugar if you like it really
sweet. Garnish with a few berries or orange slice.
Serves: 12
What is Plantain? Native to India, plantains are grown
most widely in tropical climates. At first sight, many people
confuse them with bananas. Although they look a lot like green
bananas and are a close relative, plantains are quite different.
They are starchy rather than sweet and are used as a vegetable in
many cuisine's, especially those of Latin America and Africa.
Plantains are sometimes referred to as the pasta and potatoes of
the Caribbean. Sold in the fresh produce section of the
supermarket, they usually resemble green bananas but ripe
plantains may be black in color. They are longer and have thicker
skins than bananas. They also have natural brown spots and rough
areas. This vegetable-banana can be eaten and tastes different at
every stage of development. The interior color of the fruit will
remain creamy, yellowish or lightly pink. When the peel is green
to yellow, the flavor of the flesh is bland and its texture is
starchy. As the peel changes to brown or black, it has a sweeter
flavor and more of a banana aroma, but still keeps a firm shape
when cooked.
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