Cayeye with Hogao Sauce

Ingredients

• 4 green plantains 4 green plantains
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 42g, 18g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Peel the green plantains and cut them into chunks.
2. 2.
   In a large pot, bring water to a boil and add the plantain chunks. Cook until tender, about 15-20 minutes.
3. 3.
   Drain the plantains and transfer them to a mixing bowl.
4. 4.
   Mash the plantains using a potato masher or fork until smooth. Set aside.
5. 5.
   In a separate pan, heat the vegetable oil over medium heat.
6. 6.
   Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent.
7. 7.
   Add the diced tomatoes, cumin powder, paprika, salt, and pepper to the pan. Cook for 5-7 minutes, until the tomatoes soften and release their juices.
8. 8.
   Remove the pan from heat and let the hogao sauce cool slightly.
9. 9.
   Pour the hogao sauce over the mashed plantains and mix well to combine.
10. 10.
    Serve the cayeye with hogao sauce warm.

Treat your ingredients with care...

• Plantains — Choose green plantains that are firm and unripe for the best texture and flavor.
• Tomatoes — Use ripe tomatoes for a sweeter and juicier hogao sauce.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the hogao sauce.
• Serve the cayeye with a side of crispy bacon or fried eggs for a heartier meal.
• If you prefer a chunkier texture, mash the plantains with a fork instead of using a potato masher.
• Adjust the seasoning of the hogao sauce according to your taste preferences.
• Leftover cayeye can be refrigerated and reheated the next day.

Serving advice

Serve the cayeye with hogao sauce in individual bowls or plates. Garnish with fresh cilantro or parsley for a pop of color and added freshness.

Presentation advice

Create an appealing presentation by shaping the cayeye into small mounds using a spoon. Drizzle the hogao sauce over the top and sprinkle some paprika for an extra touch of color.