Side


Green plantain chips (mariquitas)

Cooking instructions: 

Peel the vegetable and cut it into very thin slices. Fry in hot oil until golden brown. Sprinkle with salt at the time of serving. If you wish to store them to serve at another time, put them in a jar or can, but without salt.

Cassava bread (casabe)

Cooking instructions: 

Peel, wash and grate the cassava. Let it drain in a strainer. Press very heavily to take all the juice out. To press it, a press may be used until all the juice, which is poisonous and used to make cassava starch, comes out.

Over a griddle pour an amount of cassava paste enough to cover it. Stretch the paste with a wooden spatula to make a layer about 3 mm. thick, filling in where necessary. Cook until the cassava flour paste agglutinates or hardens, folding and squeezing the edge with the spatula (about 1 cm. ) to make it stronger and easier to handle.

Cook until it begins to look golden and it's possible to turn it easily and it's completely hardened and easy to handle. In the popular way of making cassava bread, the cakes are then placed next to the fire, supported by wooden sticks, to let them get completely dry.

Finally take the breads out into the sun to dry up and prevent them from becoming moldy.

Marinade or mojo (mojo)

Cooking instructions: 

Crush the garlic along with the dry spices until the mix becomes almost a paste. Add the onion chopped or sliced into thin rings and the Seville orange or grapefruit juice.

Congrí rice (Arroz Congrí)

Cooking instructions: 

Wash the black beans, previously picked, and place them over the fire in a pressure cooker with plenty of water, covering the beans completely, put on the pressure valve and leave for 30 to 40 minutes. Let cool, uncover the pot and make sure the grains are tender. Separate the grains from the stock and put the stock aside. Let cool the bean grains.

Put the onion and garlic finely chopped, the peppers cut into thin strips and the oregano into a pot and saute in hot oil until the onion is golden. Add the bean stock, the grains, the rice, the bay leaf and the salt. Cover.

Place the pot over medium heat until it comes to a boil, stir to prevent from sticking to the bottom of the pot, and keep cooking over low heat, until the rice looks completely dry. This process of drying the rice should take from 10 to 15 minutes. Stir again, remove from heat and let cool before serving.

Chatinos or fried green plantains

Cooking instructions: 

Peel and slice the plantains into 3 cm. thick pieces. Toss into the frying pan with cold oil and cook until slightly golden. Let cool.

Crush wrapped in the skin of the plantain or in a thick paper.

At the time of serving, fry again in hot oil.

Sprinkle with salt before serving.

Ripe fried plantains (platanos maduros fritos)

Cooking instructions: 

Peel the plantain and cut it into long slices. Fry them in a frying pan with an inch of sizzling hot oil until they are golden brown. Drain the plantain slices on paper towels.