information:highlighting, structural:summarization
Boiled

Eto is a Ghanaian traditional dish made from boiled and mashed yam or plantain and typically savored with boiled eggs, groundnut (peanuts) and sliced avocado. For the plantain option called 'Boodie eto', the plantain can be used unripe, slightly ripe or fully ripe. Culturally, eto was fed to a bride on the day of her marriage, but is now a popular dish enjoyed outside of special occasions as well.

A traditional mangú from the Dominican Republic consists of peeled and boiled green plantains, mashed with hot water to reach a consistency slightly stiffer than mashed potatoes. It is traditionally eaten at breakfast, topped with sautéed red onions in apple cider vinegar and accompanied by fried eggs, fried cheese or fried bologna sausage, known as Dominican salami.

Plantain porridge is also a common dish throughout the Caribbean, in which cooking bananas are boiled with milk, cinnamon, and nutmeg to form a thick porridge typically served at breakfast.

In Uganda, cooking bananas are referred to as matooke or matoke, which is also the name of a cooking banana stew that is widely prepared in Uganda, Tanzania, Rwanda and eastern Congo. The cooking bananas (specifically East African Highland bananas) are peeled, wrapped in the plant's leaves and set in a cooking pot (a sufuria) on the stalks that have been removed from the leaves. The pot is then placed on a charcoal fire and the matoke is steamed for a few hours. While uncooked, the matoke is white and fairly hard, but cooking turns it soft and yellow. The matoke is then mashed while still wrapped in the leaves and is served with a sauce made of vegetables, ground peanuts, or some type of meat such as goat or beef.

Cayeye, also called Mote de Guineo, is a traditional Colombian dish from the Caribbean Coast of the country. Cayeye is made by cooking small green bananas or plantains in water, then mashing and mixing them with refrito, made with onions, garlic, red bell pepper, tomato and achiote. Cayeye are usually served for breakfast with fresh grated Colombian cheese (Queso Costeño) and fried fish, shrimp, crab, or beef. Most popular is Cayeye with fresh cheese, avocado and fried egg on top.

Funche criollo, is a dish severd for breakfast or dinner and vary on ingredients. Breakfast funche is made with coconut milk, butter, milk, sugar, cornmeal, sweet plantains, and topped with cinnamon, honey, nuts and fruit. The typically dinner version includes plantains green or yellow boiled in broth, butter, sofrito and mashed with taro, cornmeal, or yams. This is a typical dish from Puerto Rico and can be traced back to the Tainos and African slave trade.