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4 Serves
68 Mins
Peel the green plantains and cut them into chunks. Place them in a large pot filled with water and a pinch of salt.
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EthiopianVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
36 µg / 400 µgCalcium
14 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
27 mg / 1,250 mgPotassium
241 mg / 4,700 mgSodium
294 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Bring the pot to a boil and cook the plantains until they are tender, approximately 20 to 25 minutes.
While the plantains boil, slice the red onions thinly and sauté them in a frying pan with olive oil, salt, and pepper until soft and slightly caramelized.
Drain the plantains, reserving some of the cooking water. Mash the plantains using a potato masher, adding the reserved water and a little oil until you reach a smooth, creamy consistency.
Serve the mashed plantains topped with the sautéed onions.
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