Extras Recipe

Inspired by Mamajuana Cafe Paterson

Time1h

Serves4

AVOCADO – Sliced, TOSTONES – Fried plantain slices, MADUROS – Fried sweet plantain, YUCA FRIES, YUCA MASK, FRENCH FRIES – Paprika, GARLIC MASH POTATOES, RICE AND BEANS, MORO NEGRO, SAUTÉED VEGETABLES – Seasonal, MIXED GREEN HOUSE SALAD – Seasonal

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Ingredients

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Extras

1 whole Avocado

2 large Plantains

2 large Sweet plantains

1 1/8 lb (500 g) Yuca

1 tsp Watkins paprika

1 1/8 lb (500 g) Potatoes

1 cup Rice

1 cup Black beans

10.6 oz (300 g) Seasonal vegetables

7.05 oz (200 g) Mixed greens

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

2 cloves Garlic

Method

Preparation

Prepare the Avocado

Slice the avocado in half, remove the pit, and slice into wedges. Set aside.

Fry the Tostones

Peel and slice the plantains into 1-inch thick slices. Fry in hot oil until golden brown, then flatten and fry again until crispy. Drain on paper towels.

Fry the Maduros

Slice the sweet plantains diagonally and fry in hot oil until caramelized and tender. Drain on paper towels.

Prepare Yuca Fries

Peel and cut yuca into fry-sized pieces. Boil in salted water until tender, then fry until golden and crispy. Drain on paper towels.

Make Garlic Mashed Potatoes

Boil peeled and chopped potatoes until tender. Mash with olive oil, minced garlic, salt, and black pepper until creamy.

Cook Rice and Beans

Cook rice according to package instructions. In a separate pot, heat black beans and combine with cooked rice, season with salt.

Sauté Seasonal Vegetables

In a skillet, heat olive oil and sauté seasonal vegetables until just tender. Season with salt and pepper.

Prepare Mixed Green Salad

Toss mixed greens with olive oil, salt, and pepper. Optionally add sliced avocado.

Prepare French Fries

Cut potatoes into fries and fry in hot oil until crispy. Season with paprika, salt, and black pepper.