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.
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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)
Ingredients
- 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)
Instructions
- 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.
What a great use for plantains that are not fried like most dishes. Thanks for sharing this yummy recipe.
Love the way this recipe sounds because I love almost anything with plantains, but I thought culantro and cilantro were different herbs with a similar taste. Your comment to another reader suggests they're the same. I don't think I can find culantro here where I live in Massachusetts. Any advice?
I made this recipe, found it simple and easy to prepare, and on day 2 it has a slightly richer flavor. It is the perfect broth for a rainy day! Thank you for sharing it, I never would have put these ingredients together but will forevermore!