From Sergio Solano
Translated by Herbert Meck
Ingredients (2 servings)
– 1 plantain
– 1 spring onion
– 1 tomato
– 1 clove of garlic
– 100g minced meat (without meat also works)
– Coriander butter
– Black pepper
For the sauce, put butter in the pan. At the same time we cut in garlic, spring onion and tomato into small pieces. Then we add garlic and onion to the pan and after 2 minutes we add the tomato pieces. Everything is cooked on low heat. Then season with salt, black pepper and coriander.
We peel and cut the plantains (each plantain in about 4 pieces) and fry them in well heated oil, and when they are a little golden, we take them out. Then we take a board or similar surface to mash the plantain pieces on it. We fry the mashed plantains again.
For the meat, we pour some oil into the pan and then add the meat. At the end we add the corn and wait a moment until the meat is well cooked.
On top of the fried plantain we put the meat and at the very top we put the hogao’ sauce.
And now everything is ready to eat.