Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Foo Foo (Pounded Plantain) Jamaica
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- #19921
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 green plantains
1 ripe but firm plantain
2 tablespoons butter
salt and pepper, to taste
directions
Boil plantains. When soft, pound them in a large mortar. Dip pestle in cold water in between pounding to prevent sticking. When smooth, mix with butter, salt and pepper. Keep warm.
cook's notes
I like this with almost any meat as a substitute for rice or potatoes.
Recipe Source: Caribbean Cookbook by Rita G. Springer
added by
amandarfr
nutrition data
269 calories, 6 grams fat, 57 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
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