Tostones – Fried Green Plantains

16 01 2008

Its amazing how few people are familiar with the plantain. You know, the large green “bananas” you see in the produce section?

“Yeah, I’ve seen those before,” say most of my guests when they stare oddly at my plantain concoctions, “But I thought that they were just unripe bananas.”

plantain.jpgFor the uninitiated, the plantain is a fruit like the banana, but it has a much lower sugar content. I know of no one that eats these things raw, as they are always cooked. As the plantain ripens it takes on a yellow color with mottled brown spots and tastes sweeter. In fact, it will look just like a banana, except more firm in texture. The plantain is a staple in Latin cuisine and is used in various ways. In this post, I will focus on only one treatment.

Tostones are eaten throughout the Latin Americas and are prepared essentially the same way (in South America they are more commonly knows as patacones). First of all, the plantain needs to be peeled. Believe it or not, this is a fairly difficult task. Read the rest of this entry »

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