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Chef Schiaffino's Plantain Salad

This recipe comes straight from Malabar and Aqua Expeditions chef Pedro Miguel Schiaffino
Chef Schiaffino's Plantain Salad


This recipe is courtesy of chef Pedro Miguel Schiaffino, the master behind Malabar and new consulting chef for Aqua Expeditions cruises.


To make fermented plantain purée, peel ripe plantains and cook them in boiling water until soft. Let it cool in its own cooking liquid. Puree in a blender. Place the puree in a glass jar and ferment for 6 days in a warm place (30 degrees C/86 degrees F) until it becomes sour. 


  • 420 Grams fermented ripe plantain
  • 1 Banana blossom
  • 150 Grams ripe cocona fruit
  • 150 Grams white onions, chopped
  • 20 Grams wild cilantro, chopped
  • 50 Grams wasabi arugula, chopped
  • 70 Grams sweet chile peppers, chopped
  • 15 Grams ginger, grated
  • 10 Grams garlic, minced
  • 4 Charapita chile peppers
  • 240 Grams fermented plantains purée (see "notes" for prep instructions, if needed)


To ferment plantain the day before, peel ripe plantains and place them in a container. Cover the plantains with the fermented plantain purée, cover container, and let it sit at room temperature for a day.

To clean the banana blossoms, remove the purplish-red outer bracts and take the flower clusters and place them in iced water. Reserve bracts for presentation.

Cook flowers in salted boiling water until tender. Shock flowers in iced water. When cool, drain. Take out the pistils of every flower and keep cold.

Peel and dice cocona fruit. Add salt while chopping so it doesn’t oxidize and turn brown

Dice fermented ripe plantains.

In a bowl, crush the charapita chile peppers and add salt. Add onions, garlic, ginger, sweet chile peppers, and season with salt to taste.

Add the chopped cocona, blanched flowers, and diced plantains.

Mix well and add the fermented plantain purée.

Finish with chopped arugula and wild cilantro. Mix well.

Serve cold over the banana flower leafs.