Migan de Figues Vertes

Name: Migan de Figues Vertes (Green Plantain Puree, French Antilles)
Yield: Serves 8
Cuisine: France
Ingredients: 2 tablespoons lard, pounded to a paste with 2 teaspoons annatto (achiote); 1 medium onion, peeled and thinly sliced; 2 tablespoons lard, pounded to a paste with 2 teaspoons annatto (achiote); 2 tablespoons lard, pounded to a paste with 2 teaspoons annatto (achiote); Black pepper; 1 tablespoon chopped chives; 2 to 3 Scotch bonnet peppers, trimmed and seeded; 2 to 3 Scotch bonnet peppers, trimmed and seeded; 4 green plantains; Salt; 10 tablespoons peanut oil, approximately; 1 bunch scallions, trimmed and chopped

Green Plantain Puree, French Antilles

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Canon of Vegetables

By Raymond Sokolov

Published 2007

About

This is the spicy, hot staple of the French islands. It serves as an emblem of ethnic identity for the Cuadeloupean woman protagonist in the novel Un Plat de Pore aux Bananes Vertes (1967) by André and Simone Schwarz-Bart. Migan is Guadeloupean patois for a puree. Figues vertes, green figs, mirror the Asian mythical identification of bananas and figs, perhaps because of East Asian laborers brought to the French islands.

Ingredients

Europe
France
Guadeloupe
Side dish
Spicy
Gluten-free
Mediterranean

Ingredients

Method