This is something i tried back in south america
Plantains are eaten in so many countries and are a part of so many culinary cultures that they are hardly unfamiliar to the majority of us. They are also very versatile and eaten in a variety of ways ranging from fried, steamed and/or grilled in the peeling, baked, mashed and used as dough for turnovers, and even used to make cakes.
Mangu
Slice the ends off four to five large green plantains quarter and score the rinds. Place them in large pot of boiling water. Slowly, the rinds will fall off. Remove the rinds from the water. Continue to boil until plantains are soft. In a separate skillet, fry 1/2 to 1 pound of bacon, onions, and garlic until the bacon is crispy. Save the grease from the skillet. Remove about half of the water from the boiled plantains, mash them into the consistency of lumpy potatoes. Crumble half the bacon into the mashed plantains add the onions and garlic. Add the grease to taste. Place the mashed mix into a baking pan. Place a couple of the intact bacon strips and intact onions on top of the mashed mix and bake at 350 for 30 minutes or until the top of the mashed mix is browning.
Platano Maduro
Using platano maduro (ripe, yellow plantain) you can make some sweeter side dishes. Peal the yellow ripen plantains. Slice the pealed plantain into long thin strips about 1/2 inch thick. Fry them in a shallow pan with peanut oil until the outsides are crispy brown. Also, using plantano maduro, place the 1/2 inch strips in a baking pan. Sprinkle liberally with peanut oil. Powder with brown sugar. Place whole or chopped cloves along the center of each strip, about 1/2 to 3/4 inch apart. Bake until browning.
Tostones
Plantano frito (Tostones) uses the green "macho" plantano. Cut the ends off and peal the rind off the platano. Cut the plantano so the result is a medallion size chip about 1/2 to 1 inch thick. Squish the chip to a thinner size and fry in a deep fryer until golden brown. Salt to taste.
Sorry for no pics, i can not yet post images or links
Plantains are eaten in so many countries and are a part of so many culinary cultures that they are hardly unfamiliar to the majority of us. They are also very versatile and eaten in a variety of ways ranging from fried, steamed and/or grilled in the peeling, baked, mashed and used as dough for turnovers, and even used to make cakes.
Mangu
Slice the ends off four to five large green plantains quarter and score the rinds. Place them in large pot of boiling water. Slowly, the rinds will fall off. Remove the rinds from the water. Continue to boil until plantains are soft. In a separate skillet, fry 1/2 to 1 pound of bacon, onions, and garlic until the bacon is crispy. Save the grease from the skillet. Remove about half of the water from the boiled plantains, mash them into the consistency of lumpy potatoes. Crumble half the bacon into the mashed plantains add the onions and garlic. Add the grease to taste. Place the mashed mix into a baking pan. Place a couple of the intact bacon strips and intact onions on top of the mashed mix and bake at 350 for 30 minutes or until the top of the mashed mix is browning.
Platano Maduro
Using platano maduro (ripe, yellow plantain) you can make some sweeter side dishes. Peal the yellow ripen plantains. Slice the pealed plantain into long thin strips about 1/2 inch thick. Fry them in a shallow pan with peanut oil until the outsides are crispy brown. Also, using plantano maduro, place the 1/2 inch strips in a baking pan. Sprinkle liberally with peanut oil. Powder with brown sugar. Place whole or chopped cloves along the center of each strip, about 1/2 to 3/4 inch apart. Bake until browning.
Tostones
Plantano frito (Tostones) uses the green "macho" plantano. Cut the ends off and peal the rind off the platano. Cut the plantano so the result is a medallion size chip about 1/2 to 1 inch thick. Squish the chip to a thinner size and fry in a deep fryer until golden brown. Salt to taste.
Sorry for no pics, i can not yet post images or links
Last edited by a moderator:
