Tostones, twice fried green plantains or breadfruit (pana) patties, are a staple in caribbean cuisine and often served as a side dish, appetizer or snack. They are called “patacones” or “tachinos” in some south american countries and can be made fresh or nowadays they also come frozen. Some people season them with plain salt, garlic mojito or mayo-ketchup, but I like to serve with this sauce which I call Mojito Caribeño. All you need is a sharp knife to finely chop ingredients and a mortar and pestle to bring it all together. This dipping sauce has a strong aroma and irresistible flavor. Simply spread over tostones and enjoy. If you want to make it spicy, add a pinch of red pepper flakes or a few drops of “pique” (hot sauce).
Mojito Caribeño
Ingredients
2 large culantro leaves (recao) finely chopped
2 garlic cloves
1 tsp very finely chopped yellow onion
1 tsp very finely chopped cubanel or green pepper
scant 1 tsp salt
pepper to taste
1 tsp vinegar
pinch of ground cumin
pinch of dried oregano
4 tbsp tomato sauce
1 tbsp extra virgin olive oil
1/2 tsp lemon juice
Procedure
1. In a mortar and pestle (pilón) mash garlic with some of the salt.
recao- culantro leaves
2. Add finely chopped culantro (recao), onions and green pepper. Mash with the pestle.
3. Add cumin, oregano, salt and pepper. Mash a bit more to create a coarse paste.
4. Add vinegar, tomato sauce, olive oil and lemon juice and stir with a spoon until all ingredients are incorporated. Serve with tostones de platano o pana (fried plantains or breadfruit). Refrigerate if you have any leftovers.
aleida arbona
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