Mangu de Platano Verde with Salt Cod and Sautéed Red Onion

Begin by soaking the salt cod in cold water for several hours, changing the water multiple times to remove excess salt. Shred the cod into bite-sized pieces.

Peel the green plantains, cut into 2-inch chunks, and boil in salted water until tender and soft enough to mash, about 15-20 minutes.

While the plantains boil, heat 4g of coconut oil in a skillet over medium heat. Add the sliced red onions and sauté until they are soft and translucent, about 5-7 minutes. Add the shredded salt cod and cook for another 5 minutes, stirring until warmed through and slightly crisp at the edges.

Drain the plantains, reserving a small amount of the starchy cooking water. Mash the plantains while hot, adding the remaining 5g of coconut oil and a splash of the cooking liquid until the mixture reaches a smooth, velvety consistency.

Incorporate the scotch bonnet pepper sauce into the salt cod mixture for a vibrant, spicy punch.

Plate the warm, mashed plantains, top generously with the salt-cod and onion mixture, and serve immediately.