Aguají Recipe (Rustic Dominican Plantain Soup) is a symphony of strong flavors in a light soup. It's supposed to be the cure for the blues, a hangover, 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 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 oil
- 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)
- Roasting plantain: Peel the plantains and brush with the oil. Wrap in aluminum foil and bake in a preheated oven at 480 ºF (250 ºC) for 35 mins. Unwrap the plantains and crush with a mortar and pestle.
- Boiling broth: 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. Simmer over medium heat for 15 minutes, adding water when necessary to maintain the same level of liquid.
- Adding plantains: 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.
- Serving: Remove from the heat and serve hot.