2 green plantains
90 g/3 oz/1 cup freshly grated coconut
3 tablespoons finely sliced purple shallots
1 or 2 fresh green chillies, seeded and sliced
1 tablespoon thick coconut cream
salt to taste
squeeze of lime juice
Peel the plantains and boil them in lightly salted water until soft.
Drain and mash, adding the coconut, shallots, chillies and coconut
cream. Add salt to taste and a good squeeze of lime juice to sharpen
Serve with rice.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)