You may have heard of tostones (twice friend plantains), and you’ve definitely heard of guacamole. But have you heard of Nicaraguan guacamole? Well, I hadn’t, until a couple weeks ago, when I found out the in Nicaragua, they put boiled eggs in their guacamole. Yes, in Nicaragua they boil eggs, then mash them up and add them to the guacamole.
At first thought, I thought, eww, gross! Also, I eat mainly plantbased, so adding anything that into food that doesn’t grow from the ground, I immediately question. However, once I tried this guacamole, I realized it was actually pretty good! So, I decided to add the recipe to my blog.
This is a great snack (or light dinner) to have on hand, or to use as an appetizer for a dinner party. Remember to have very ripe plantains though, as they need to be soft enough to mash. This usually requires buying plantains at the store, then leaving them on your counter to ripen for a few days. After that though, you are good to go!
So without further ado….let us begin!
You will need;
- 5 to 6 avocados
- 4 hard boiled eggs
- 3 ripe plantains
- 2 tbsp coconut oil
- 1 tomato
- 1/3 cup diced onion
- 1/3 cup chopped cilantro
- 1 to 2 limes, depending on size
- salt and pepper to taste
Peel the plantains, then cut into long slices. In a deep frying pan, add 1 tbsp of coconut oil then cook until golden brown.
Remove from heat and mash each one until they form a soft banana patty. If needed, heat another tbsp of coconut oil to a pan on medium high to high heat. When the oil is hot, add the banana patty to the pan. Cook thoroughly on both sides until dark brown and crispy.
While the plantains are frying, you can prepare the guacamole.
Mash the avocado in a large bowl, and add the onion, chopped cilantro, diced tomato, limes and salt and pepper into a bowl. Mix all together and set aside.
Peel the boiled eggs, and add the yolks into a smaller bowl. Mash the yolks together, then add to the main bowl with the guacamole. Finely chop the egg whites, and add to the guacamole bowl. Mix everything together thoroughly.
When the plantains are done frying, place on a plate to cool. Add the guacamole on top of each plantain, and serve immediately. The plantains should still be warm, but not too hot.
This dish is also very filling. You can also top these with more fresh vegetables or a protein of your choice.
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