This somewhat bland “provision” is traditionally served with Callalloo or sometimes as part of a plate of ground provisions. Its sticky smoothness offers a pleasant consistency.
Ingredients
1green plantain
coarse salt and freshly ground black pepper to taste
Peel the plantain by trimming the stem end and scoring the skin three times around the plantain from end to end with a sharp knife, then pull away the skin between score marks.
Cut the plantain into 1-inch cubes and place in a saucepan with enough water to cover. Simmer until tender, about 30 minutes, and then drain.