Chifelini with a Central American Twist

Ingredients

In this adaptation, the traditional Italian pasta used in Chifelini is replaced with ripe plantains, a staple ingredient in Central American cuisine. The sauce is also modified to incorporate Central American flavors, using a blend of spices commonly found in the region. These changes result in a unique fusion dish that combines the best of Italian and Central American culinary traditions. We alse have the original recipe for Chifelini, so you can check it out.

• 4 ripe plantains 4 ripe plantains
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 20g
• Protein: 3g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Peel the plantains and cut them into small, bite-sized pieces.
2. 2.
   Heat the olive oil in a large skillet over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the skillet and sauté until they become translucent.
4. 4.
   Add the diced tomatoes, cumin, paprika, chili powder, salt, and pepper to the skillet. Stir well to combine the ingredients.
5. 5.
   Add the plantain pieces to the skillet and stir gently to coat them with the sauce.
6. 6.
   Reduce the heat to low, cover the skillet, and let the mixture simmer for about 15-20 minutes, or until the plantains are tender.
7. 7.
   Remove from heat and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and some black spots. They should be firm but not overly ripe to maintain their shape during cooking.

Tips & Tricks

• For a spicier version, add a chopped jalapeno or a pinch of cayenne pepper to the sauce.
• Serve the Savory Plantain Chifelini with a side of fresh avocado slices for added creaminess.
• If plantains are not available, you can substitute them with green bananas for a similar texture and taste.
• Adjust the seasoning according to your taste preferences. Feel free to add more spices or herbs to enhance the flavors.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve the Savory Plantain Chifelini hot, garnished with fresh cilantro. It can be enjoyed as a main course accompanied by a side salad or as a side dish alongside grilled meats or seafood.

Presentation advice

For an appealing presentation, arrange the Savory Plantain Chifelini on a platter and sprinkle some additional fresh cilantro on top. You can also drizzle a little olive oil over the dish for a glossy finish.