Patacones with hogao

• 4 u Tomato (ripe, chopped)
  Swaps (1)
• 2 cloves Garlic (chopped)
• Salt (to taste)
• Vegetable Oil (for frying)
• 0.5 teaspoons Ground Cumin
• 4 u Spring Onions (chopped (long onion))
• 3 u Plantain (green)

Instructions

1. 1

   For the hogao, soften the long onion and garlic in 2 tablespoons of oil over medium heat. Add the tomato, cumin and salt and cook into a thick sauce.

   15 min

2. 2

   Peel the plantains: trim the ends, score the skin lengthways and pull it off. Cut them into slices about 3 cm thick.

   5 min

3. 3

   Fry the slices in plenty of oil over medium heat until golden outside but still soft inside. Drain.

   6 min

4. 4

   Flatten each slice to 1 cm thick with the bottom of a glass or between two sheets of baking paper.

   5 min

5. 5

   Fry them again in hotter oil until crisp and golden. Drain, salt and serve at once with the hogao.

   5 min