Plantain mûr écrasé

Ingrédients

• 3 medium ripe plantains
• 1/4 cup coconut milk
• 1 tablespoon agave nectar (or sweetener of choice)
• 1/4 teaspoon cinnamon
• 1 teaspoon salt
• Pinch of cayenne pepper ((optional))

Préparation

1. 1

   Fill a large saucepan or pot ¾ with water to a boil.

2. 2

   With a knife, cut the ends of the plantains and slice plantain in half. Now slice lengthwise across the peel where the knife meets the flesh. Remove the peel from plantains and repeat this process with the rest of them.

3. 3

   In the saucepan or pot, carefully add the peeled plantain pieces in hot water. Set the heat to low or medium temperature and leave to simmer until you get the tender plantain.

4. 4

   To find out if the plantains are well-cooked, use a fork to prick the plantain. It should determine if the plantains are soft to touch with a bright yellow texture.

5. 5

   Drain the excess water from the pot, put the plantains in a medium-sized bowl, and allow them to cool down before you start to mash them.

6. 6

   Use a potato masher or a fork to mash the plantains. If the plantains are firm, you may need to add some coconut milk to assist you with mashing.

7. 7

   Once they are mashed, add additional ingredients and spices according to your taste. I have added some agave, cayenne pepper, ground cinnamon, and salt.