Very ripe bellaco plantain, roughly mashed and folded with goat cheese and a red aderezo of onion, tomato, yellow chili, and annatto. The first forkful catches salty cheese between sweet plantain and savory aderezo, making it easy to understand why Lent in Piura is anticipated with an appetite.
Wash the very ripe bellaco plantains and cut them in half without peeling them. Place them in a pot with all the water and boil moderately for 15 to 18 minutes, until the skins have darkened and a knife passes through the flesh with very little resistance. Drain and peel them while still hot.
Mash the hot plantain with a potato masher until thick and somewhat uneven. Do not aim for a perfectly smooth puree: small soft pieces should remain to preserve the rustic character of malarrabia. Set aside while preparing the aderezo.
Dice the
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Add the mashed plantain to the aderezo and mix over low heat for 2 minutes, folding from the bottom until the color is evenly distributed without smoothing the mixture completely. Crumble in the goat cheese and cook for 1 minute more, just until some pieces soften while others remain visible. Serve hot or warm: it should be dense and slightly rough, with bits of cheese showing through the plantain rather than melting away completely. Done! 🍌
