Ingredients:
2 ripe plantains, cut into 2 inch cubes
2 unripe plantains, cut into 2 inch cubes
1 can coconut milk, full fat (we made our own with her, but I have since found it doesn't taste the same or have the same consistency, so canned is easier!)
Water
Chicken bullion or consume, about 2 tsp
3 green habanero peppers, whole
4 okra, whole (I couldn't find these in season so I bought frozen sliced)
2 cloves garlic, crushed
1/4 small white onion, chopped
2 tbsp. crushed oregano
Salt to taste
2-3 fish filets (tilapia, flounder, or snapper), cut into chunks
Garlic powder
Black pepper
Coconut oil
Optional: yams or sweet potatoes
Directions:
1. Boil water and add plantains, boil until fork tender. Let them cool completely and then mash with one clove crushed garlic. Set aside.
2. Pour the coconut milk into a soup pot, then fill the can back up with water and add to the pot. Add in bullion/consume, habaneros (keep whole- you don't want them to burst), okra, onion, remaining clove of garlic, and oregano to boil. Add in the sweet potatoes/yams now too if using. Reduce to a simmer uncovered.
3. Meanwhile, coat the fish in salt, pepper, and garlic powder, then fry in coconut oil until just cooked. Add into the soup along with pan drippings.
4. Simmer together for another 5-10 min, adjust seasonings (I found Goya works best).
5. To serve, grab a small ball of the plantain mixture and dip in the soup, or you can create dumplings out of the plantains and drop them in. All good!!!
