4 green plantains (about 3 lbs)
2 tsp salt
4 scallions, whites and 3 inches of green parts, finely chopped
1 tbsp. distilled white vinegar
¼ c corn oil or light olive oil
1. Peel the plantains and cut each into 3 sections. Place the plantains, 1 tsp salt and 2 quarts water in a large pot and bring to boil over high heat. Lower the heat to medium-low and simmer until the plantains are fork-tender, about 30 minutes. Drain, reserving ½ cup of the cooking liquid.
2. Working in small batches, mash the plantains to a coarse puree with a mortar and pestle or a potato masher. Transfer to a bowl and set aside.
3. Place the chopped scallions and vinegar in a small bowl; let stand for 2 to 3 minutes. Heat the oil in a 12-inch skillet over medium heat. Add the scallions with the vinegar and sauté until lightly golden, about 2 minutes. Add the mashed plantains, the remaining 1 tsp. salt, and the reserved cooking liquid and cook, stirring, until the puree is heated through, about 5 minutes.
Recipe from Gran Cocina Latina by Maricel E Presilla (adapted from La Cocina Domincana by Ligia de Bornia)