Catch my cooking demo this Thursday, May 2nd at 7:30pm at the Park Slope Food Coop. Here is a sneak peak at a recipe for one of the dishes that you’ll learn how make!
This is by far our most popular vegetarian dish at Palo Santo and it’s also a staff favorite. We usually serve it with fresh mustard greens, or okra mixed in and side of jasmine rice, but I personally like to eat it with a piece of fish on top.
Yellow Plantains Stewed in Coconut Milk
feeds four as a main course or more as a side dish
4 yellow plantains (peeled and cut into 1” pieces)
2 oz Olive Oil
1 small onion (peeled and chopped)
4 cloves garlic (peeled and minced)
hot pepper to taste (seeded and chopped)
1 oz ginger (minced)
1 large tomato (chopped)
½ cup dry white wine
1 can coconut milk
a few sprigs cilantro
salt to taste
1) Heat the olive oil in a pot.
2) Add the onion, garlic, hot pepper, and ginger.
3) Sautee until the onion begins to brown and then add the tomato.
4) Deglaze with the wine and then add the coconut milk.
5) Add the plantain and simmer in the coconut milk until reduced by half.
6) Serve the stew over rice and garnish with cilantro.
*Add greens or put a piece of roasted fish on top if you like.