I like to start out by describing the Plantain before I go into the recipe. Plantains tend to be firmer and lower in sugar content than dessert bananas. Bananas are most often eaten raw, while plantains usually require cooking or other processing, and are used either when green or under-ripe (and thereof starchy) or overripe (and therefore sweet). Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavor and texture when the unripe fruit is cooked by steaming, boiling or frying. Our meal tonight consists of plantain, rice and beans. I will cover the plantain recipe- yummy fried style!
Ingredients
2 medium plantains
l cup of oil
Preparation
Start out by cutting the plantain on an angle and fry on a skillet. Fry them in oil until golden (fry one side and them turn over and do the other side). Put the plantains on a plate with a paper towel underneath to drain some of the oil. Smash each in individual plantain (with a bottom of a round glass or a majador de tostones . Put them back into the oil for about four minutes. fried plantains can be served along any Dominican meal, I particularly like mine with lime. 4 to 6 servings.
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