Plantains are firmer and lower in sugar than regular bananas, and while bananas are usually eaten raw, plantains are mostly cooked. You can use green plantain to make “tostones”, but the riper the fruit, the sweeter the taste of this Caribbean and Latin American cuisine staple.
In the case of Atol de Platano, use ripe plantains. You’ll know they are ready to use when the peel turns black. This beverage can be served at any time of day.
- 2 ripe plantains
- 6 cups water
- 1 whole allspice
- 1 cinnamon stick
- ½ cup sugar
- Cut plantains into large chunks. <em>(Some people leave the peel on as it imparts more flavour)</em>
- In a medium sized pot, bring all ingredients to a boil.
- Let it cook for 10 minutes.
- Remove the cinnamon stick and allspice. Take out the plantain pieces and put them in the blender.<em> (remove the peel at this point if you left it on, before blending)</em>. Reserve the cooking liquid.
- Process until smooth.
- Return the pureed plantain to the pot <em>(the water you cooked it in is still in the pot)</em> and let it cook for about 10 minutes more.
- Serve hot.