Free Recipe Plantains
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Plantains Recipe
None
Plantains Preparation
Green (underripe) plantains are extremely similar to potatoes, so I”ll stick in a brief word about them here. Plantains, as I see it, are somewhere in-between potatoes and bananas in taste and texture. When they”re green, they are much more like potatoes, but as they ripen they resemble bananas more and more in taste and texture. My plantains ripened on me once, and I tried to cook them anyway; it was disgusting. I”m sure there are recipes for ripe plantains, but I don”t know of any, so my advice is to buy them green and cook them soon. Peeling a green plantain can be tough, as the skin doesnUt separate easily. Nonetheless, it must be done, and itUs worth it. Then cut the plantains into small chunks and cover them with water (they turn black if you don”t.) Heat some oil in a pan. Add some black mustard seeds and cumin seeds, and when the seeds start popping add in the plantain chunks. Sprinkle them with some turmeric, salt, black pepper, and perhaps some cayenne. Fry them until crisp. Another way to cook plantains (_green_ plantains) is to deep-fry them like potato chips. Cut them into 1/4 inch slices, sprinkle them with cayenne and ginger (or nothing), and deep fry them until the outside is crisp but the inside is soft. Test-fry a few until you get the method right. I”ve also heard of something called a potocan (sp?) or a toston (sp?), which is a plantain deep-fried whole, then mashed and deep-fried again, and then covered with meats, nuts, vegetables, whatever. However, I have yet to come across a vegetarian recipe (or any recipe, for that matter) for something to go on the toston. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV vegcook1
Cooking Temperature:
Recipe Serves: 1
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