Purê de banana da terra (Plantain Purée)

Plantain purée makes a great side dish for fish and meats, and it is very popular in the North and Northeast of Brazil. Its delicate sweet flavour and creamy texture make this side dish a perfect match for seasoned and peppery dishes, roasted and fried foods. 
You have to try to match mashed plantains with "Paçoca de carne seca", a traditional Pernambuco meal. 


  • • 2 ripe plantains, about 500 g
  • • 200 ml milk, approximately
  • • 1 cucchiaio di burro
  • • salt
  • • ground pepper

Preparation method

1. Wash the whole plantains (peel on). Trim the ends and cut them into 3 pieces.  
2. Cook them in plenty of boiling water until the skins crack and until the plantains pulp is tender. It takes 15-30 minutes.  
3. Peel the plantains while they're still hot, add milk a little at a time and blend until you have a smooth creamy consistency. Add more milk if necessary.  
4. Just before serving add a tablespoon of butter and stir continuously until heated through. Salt and pepper to taste. 

• The plantain is fully ripe when it becomes soft, the skin gets very dark and the pulp reddish. 
• You can enrich this recipe adding coconut milk or grated cheese.
Posted on: 08 March 2015
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