Banana-pão cozida

Boiled plantain accompanies sauced dishes. Firm fruits yield pieces that hold their shape; ripeness alters their sweetness and texture.

Ingredients

• 800 g firm peeled plantains
• 1500 ml water
• 3 g salt
• 15 g olive oil

Preparation

Cut off the ends of the plantains, score the skin, and remove it. Weigh the flesh, then cut each plantain into 3 sections.

Bring the water to a boil with the salt. Add the pieces and simmer for about 20 minutes, until a knife tip easily penetrates.

Drain. Distribute the oil over the still-warm plantains and serve alongside a sauce or stew, counted separately.