STEAMED PLANTAINS WITH SAUCE CHIEN

Serves: 4

4 ripe plantains (see Island tip) 2 tsp (10 mL) vegan margarine 1 cup (240 mL) sauce chien (recipe follows)

1. Trim off the ends of the plantains, then steam them in their skins for about 25 minutes, until tender.

2. Cut an incision down the length of the plantains. Dot the margarine on the plantains, then drizzle the sauce chien into the incision. Serve warm in the skin.

Island tip: If you only have half-ripe plantains, it is better to peel them before steaming. When cooking green, unripe bananas, you need to remove the skin before steaming or boiling. Otherwise the banana flesh turns black and the skin imparts a slightly bitter taste to the flesh.

To peel a green banana, use a sharp paring knife and cut off the two ends of the banana. Score lengthwise down the banana in at least two places, being careful not to cut into the flesh. Slip your thumb under the incision and pull back the skin. It should come off in one piece. If the skin breaks, peel off any small leftover pieces of skin with a knife.

Green bananas are best steamed or boiled in shallow water, as these cooking methods help them retain their flavour. Cook them in moderately salted water. Ripe plantains can be steamed, baked, or boiled in the skin.

SAUCE CHIEN Makes: 1 cup (240 mL)

8 green onions (white part only), minced 1 onion, minced 6 garlic cloves, minced 2 tbsp (30 mL) minced fresh parsley 1 to 2 tsp (5 to 10 mL) minced Scotch bonnet or habanero pepper 1/2 cup (120 mL) canola or another neutral-flavoured oil 3 tbsp (45 mL) fresh lime juice 2 tsp (10 mL) distilled white vinegar 1/2 cup (120 mL) hot water 1 tsp (5 mL) granulated sugar 1 tsp (5 mL) pink or sea salt 1/2 tsp (2 mL) black pepper

1. Combine the green onions, onion, garlic, parsley and Scotch bonnet in a small bowl.

2. Separately, mix the oil, lime juice, and vinegar together, then whisk in the hot water until emulsified. Stir in the sugar, salt and black pepper. Pour the mixture over the chopped vegetables and mix well.

3. Let the sauce sit at room temperature for 1 hour before serving to enhance the flavour. Store any leftovers in a clean jar in the refrigerator. This sauce will keep for as long as 3 days in the fridge.

Island tip: If you have a mortar and pestle, you can use it for this recipe; try to avoid using a food processor as it will overprocess the ingredients and the finished product will be too smooth.