TOSTONES WITH SAFFRON AND COCONUT SOFRITO

ingredients

Ingredients for the sofrito

• - 1/2 cup olive oil
• - 2 large yellow onions
• - 4 cubanelle cooking peppers
• - 1 cup sweet peppers
• - 1 1/2 head garlic
• - 5 strands of saffron
• - 8 coriander leaves
• - 1/2 cup cilantro
• - 1 tsp turmeric
• - 2 tbsp paprika
• - 1/2 cup coconut milk

Ingredients for the tostones

• - 5 green plantains
• - If you can't get green plantains, you can substitute with green bananas
• - 4 cups oil of choice for frying
• - salt to taste

procedure

Procedure for sofrito

Cut the sweet peppers in half and put in water to remove the seeds.

Finely chop the onion, sweet peppers, garlic and cubanelle peppers. In a pan or medium pot add the olive oil and fry ingredients above.

Add salt, saffron, turmeric and paprika. Saute over low-medium heat for approximately 10 minutes.

Add the coconut milk and let it boil for about 3 minutes.

Lower the heat to minimum and cook for 5 more minutes until creamy consistency is achieved and caramelized.

Check salt. Serve with tostones.

Procedure for tostones

Peel the green plantains or green bananas with the help of a knife cutting the limbs and making a shallow cut along the length of the banana.

Once peeled, sliced and fried in plenty of oil at 300 F about 2-3 minutes or until golden brown and soft.

Drain on blotting paper. Crush with a tostonera or a plate on a cutting board.

Fry again in oil at 350 F. Add salt to taste. Enjoy with the sofrito.