Thinking back on the days when we used to live in the Caribbean and hopping on a plane to San Juan, Puerto Rico.
Our favourite place to stay was the El Convento which was converted from a convent to a luxury hotel. Restaurants within the hotel served really good food, service was superb. A beautiful place set with Old San Juan and within walking distance to the many shops and restaurants as well as the Square.
We used to frequent a couple of the local restaurants where skirt steak and Mofongo are very much of a local comfort food.
I have substituted plaintains with a local variety of bananas. The Berangan or Chestnut banana is quite readily available in the local supermarkets. Plaintains in Singapore are rare nowadays as more plantations turn to the planting of cavendish bananas.
Another thing to note about green bananas is that they contain resistant starches and pectin which among other benefits help to control blood sugar as well as digestive health.
- 4 fingers of green berangan bananas
- 4 rashers of streaky bacon
- 1 garlic clove, minced
- Peel and slice bananas.
- Boil to cook as you would for mashed potatoes.
- Mash bananas with the clove of garlic.
- Slice bacon into bits and fry in some oil.
- Drain on paper to absorb extra oils before mixing with the mashed bananas.
- Serve as a side to your main.