Aguají (Rustic Dominican Plantain Soup) has lots of strong flavors in a very light soup. It's supposed to be the cure for the blues, hangovers, or an upset stomach.
There seems to be a soup to cure every ailment. This Aguají (Rustic Dominican Plantain Soup) s apparently a fairly good cure for a case of the hangovers.
I can’t tell you if that is true, what I know is that on a rainy day when all seems to start on the wrong foot, this soup really helps improve the mood.
About this plantain soup recipe
I have to thank my friend Aida, who introduced me to this dish back in our university days. Even though I had heard the name, I was not acquainted with the dish.
Don’t be fooled by the simplicity of aguají (rustic plantain broth), it packs a punch in the form of strong flavors. And whether as a cure to a hangover, or a case of the blues, give it a try, it will make your day a bit better.
Aguají Recipe (Rustic Dominican Plantain Soup)
- 3 green plantains
- 3 tablespoons of vegetable oil (corn, peanut or soy)
- 2 1/2 qt [2.5 lt] of water , divided
- 6 cloves of garlic , crushed
- 1 stalk of leek , cut into slices
- 1 tablespoon of chopped cilantro
- 4 culantro/recao/cilantro ancho leaves
- 6 all-spice berries
- A pinch of oregano
- A pinch of pepper
- 1 teaspoon of salt (or more, to taste)
- Peel the plantains and brush with the oil.
- Wrap in aluminum foil and bake at 480 ºF (250 ºC) for 35 mins.
- Unwrap the plantains and crush with a mortar and pestle.
- Boil 2 qt [2 lt] of water adding the garlic, leek, cilantro, culantro, all-spice berries, a pinch of oregano and a pinch of pepper to it.
- Boil over medium heat for 15 minutes, adding water when necessary to maintain the same level of liquid.
- Add the plantains and boil for another 10 minutes. Add water when necessary to maintain the same level of liquid.
- Season with salt to taste. Serve hot.