Bet you can't eat just one...
Is it a banana or something different? Plantains (also called platanos throughout most of the Caribbean) are a member of the banana family, but they are a much starchier cousin that is low in sugar. In texture and taste, it is more like a potato than a banana…because of the high starch content, it has to be cooked.
This tropical fruit, usually picked while it is still green, is used in many savory dishes pretty much the same way many of us use potatoes. It is popular in Western Africa and the Caribbean countries.
Plantains are native to India and are grown throughout the tropics.
In the US they are available in most supermarkets, where they are sometimes referred to as green bananas.
In Cuba, a favorite dish is Tostones, or twice fried plantains. They are like thick chips – crispy on the outside and soft in the middle. Some people prefer Maduras, made with very ripe (the peel is black) plantains, which are much sweeter and softer.
I grew up eating the Maduras, but I have grown to prefer the Tostones…to me, they are more versatile.
Try a batch of each and see which you like better.
This tropical fruit, usually picked while it is still green, is used in many savory dishes pretty much the same way many of us use potatoes. It is popular in Western Africa and the Caribbean countries.
Plantains are native to India and are grown throughout the tropics.
In the US they are available in most supermarkets, where they are sometimes referred to as green bananas.
In Cuba, a favorite dish is Tostones, or twice fried plantains. They are like thick chips – crispy on the outside and soft in the middle. Some people prefer Maduras, made with very ripe (the peel is black) plantains, which are much sweeter and softer.
I grew up eating the Maduras, but I have grown to prefer the Tostones…to me, they are more versatile.
Try a batch of each and see which you like better.
Tostones
Oil for frying - enough to cover the bottom of the pan plus a little more
2 green plantains
Coarse-grain salt to taste
· In a large skillet, heat the oil until it's shimmering. Meanwhile, peel the green plantains and then cut them into 3/4-inch slices.
· Fry the slices about 2 minutes on each side. Remove the plantain slices with a slotted spoon and drain.
· Keep the oil hot and when the plantain slices are cool enough to handle, smash them into flat rounds by pushing them down with the back of a plate.
· Return the flattened rounds to the oil and fry them for another three minutes or until they are golden and crispy.
· Remove the tostones to a colander and drain them before sprinkling them with salt to taste. Serve them as-is or with a garlicky Mojito sauce.
Maduras
4 medium very ripe (nearly all black) plantains, cut into ¾ inch slices
4 tablespoons butter
Salt or garlic salt, to taste (optional)
2 limes, cut into wedges (optional)
· Heat butter in a large skillet over medium heat. Saute half the slices in a single layer until they are brown and crispy…almost caramelized… on the bottom. Flip them and brown the other side.Drain them and sprinkle with salt or garlic salt, if desired, and serve them hot with lime wedges or plain.
4 tablespoons butter
Salt or garlic salt, to taste (optional)
2 limes, cut into wedges (optional)
· Heat butter in a large skillet over medium heat. Saute half the slices in a single layer until they are brown and crispy…almost caramelized… on the bottom. Flip them and brown the other side.Drain them and sprinkle with salt or garlic salt, if desired, and serve them hot with lime wedges or plain.
Three plantains - enough to feed 4-6 people as a hearty snack or an appetizer are usually less than a dollar.
