This dish is the perfect romantic dinner for two. It looks beautiful served in coconuts and adds a sensual feeling to the evening when the table is set with candles and maybe some real plantain leaves and earth-colored tableware. Have a handy person cut some coconut shells into basket-like forms, wash, and dry them well over a flame to warm before serving. I also like to add pieces of quartered plantain at the beginning of the recipe. Use a whole plantain that is neither green nor completely ripe, one you bought green and left unrefrigerated for two days. It will be just a little sweet and taste like nothing you have ever had before.
This idea for this recipe came from the Restaurant Pacífico, in Cali, whose owners have had restaurants in the Pacific city of Buenaventura for over thirty years.
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