PLATANO RECIPES

Plantains look like very large bananas. Unripe plantains are green and very firm. As they ripen they turn a yellow orange color, much more orange than a regular banana. Then they turn black and become very soft, even mushy. They can be cooked in any stage of ripeness, including complete black. The darker the skin color, the sweeter the taste. The most common cooking methods are either cutting into two inch pieces and boiling with the skin on, or peeling and cutting into very small pieces and frying. Frying a green plantain yields crunchy pieces and ripe pieces yield very sweet soft pieces.

Green plantains are always cooked in my native land of Nicaragua prior to eating. I have been told that in Puerto Rico, green plantains are eaten raw in salad.

Do not attempt to peel a plantain like a banana. Instead make a slit lengthwise with a knife. Try not to cut into the flesh, but its not a big deal if you do. Pull the peel apart from the sides. The peel is too thick and tough to try to peel from top to bottom like a banana.

Fried Plantains
Both green and ripe plantains can be fried. Ripe plantains should be sliced thick. Green plantains should be sliced very thin, similar to a potato chip. Once sliced, they be either deep fried or pan fried over medium heat until lightly brown. In some countries they are sliced lengthwise in long strips. Personally, I only do so when I'm in a hurry, since a few long strips are quicker to cut than a lot of little circles.

Tostones
This is a variation on the simple fried plantain. Use only green plantains for this recipe.

Peel the plantain and cut in ½ inch thick chips. Do not throw away the peels. Cut on an angle and the chips will have an oval shape. Soak in salted water for an hour (optional if you don't have time). Drain and pat dry with paper towels.

Deep fry at about 375 degrees until crusty but not brown.

Remove from the oil, let drain on a paper towel, just long enough so you can handle them without getting burned. Place a plantain piece between the reserved peels. Use the palm of your hand to press down and flatten until its about ¼ inch thick. You can also press down with the bottom of a heavy glass. Repeat for each piece.

Return to the deep fryer and continue to cook until crusty brown. Once done, drain on paper towels and salt lightly.

Mofongo
4 green plantains
oil for deep frying
½ pound pork crackling
2 cloves of garlic, peeled and crushed

The best way to make this dish is to use a mortar and pestle called a pelon. If you don't have one, you can use a mini food processor. Set it on the lowest possible setting and use short bursts, the results should be crunchy.

Cut the plantains as for tostones above, but only fry once and stop. Assemble all the ingredients in the mortar or food processor and grind together.

In Nicaragua this is served with a cabbage salad

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