Caribbean Sweet Plantain Puree

Place the ripe plantains and sufficient water in a large cooking vessel, such as a saucepan. Bring the mixture to a rolling boil and continue cooking for 20 minutes, or until the plantains are tender but still retain some firmness. Remove from heat and carefully pour off 1 cup of the cooking liquid, setting it aside for later use. Allow the cooked plantains to cool slightly before peeling them.

Heat a generous amount of olive oil in a medium-sized skillet over a moderate heat setting, and gently sauté the onion until it is tender and fragrant.

In a separate container, combine the cooled plantains with the reserved liquid and a pinch of salt. Transfer this mixture to a food processor, add in the diced peppers, and blend until smooth. Finally, serve the pureed plantain mixture as a topping, accompanied by the sautéed onions.