1 green plantain, unpeeled
Salt, pepper to taste
Cook the plantain in water until tender, about 1/2 hour. Peel,
chop coarsely, and pound in a mortar until smooth, moistening the
pestle with water from time to time as it gets sticky. Season with
salt and pepper and form into small balls. Warm in a 325F oven
for a few minutes and float a few of the balls in Callaloo or any
Creole soup. Serves 6.