• 1 clove garlic, minced
  • 4 cups chicken stock
  • 3 tablespoons lemon juice
  • 1 tablespoon brown sugar
  • 3 large ripe plantains, peeled
  • Salt and pepper to taste
  • Butter for sautiing


Make sure that your plantains are very ripe -- the skin should be black and the flesh soft.

Cut the ripe plantain into diagonal slices. In a large sauce pan, sauti the plantain in a little melted butter. Add the minced garlic and continue cooking until the plantains are brown on all sides. Use a food processor, blender, or electric mixer to puree completely. Gradually add the chicken stock, lemon juice and brown sugar with a whisk.

Bring to a boil. Reduce heat to low, and simmer for about 20 minutes.

Season with salt and pepper. Taste it. Re-season as necessary. Serve hot.

Print this recipe

Submitted 6/13/05.
Submitted By: Meryl
Ripe Plantain Soup