Roasted Plantain Pieces With Roasted Garlic-Lime Dipping Sauce
Roasted Garlic–Lime Dipping Sauce
- All the cloves from one head of roasted garlic
- 1 ⁄4 cup extra-virgin olive oil
- 1 tablespoon minced cilantro
- 1 ⁄4 cup freshly squeezed lime juice
- 1 ⁄4 cup water
- 1 ⁄4 teaspoon coarse sea salt
- Freshly ground white pepper
- 3 large, slightly ripe yellow plantains, ends cut off, peeled, cut in half lengthwise and cut into 1⁄2-inch pieces widthwise
- 1 tablespoon extra-virgin olive oil
Instructions:
The tradition of the tostone comes from African slaves. In the Congo, the people prepare plantains in the exact same way, even to this day.
For the dipping sauce
- In an upright blender, combine the roasted garlic, olive oil, cilantro, lime juice, water, and 1⁄4 teaspoon salt. Puree until creamy. Season with white pepper and salt to taste.
- Preheat oven to 450°F.
- In a small bowl, toss the plantains and the olive oil. Transfer to a parchment-lined baking sheet and cook, stirring a few times to ensure even browning, until crisp on the outside and starting to turn golden brown, about 30 minutes.
- Transfer the plantain pieces to a serving platter and scatter them around the dipping sauce. Have toothpicks handy for easy dipping.