tostones

these are really popular in puerto rico, i dont know about elsewhere in the region.

• 1 firm plantain
• 1 tbsp sea salt or kosher salt
• water for boiling
• olive oil

peel the plantain, slice it into large chunks, and boil it in the water, to which you've added the salt. boil for ten minutes until the plantain is softened. drain and remove, mash, and form 4 small patties. cook in a skillet using the olive oil over medium heat, browning on each side, until they look like hashbrowns. let them keep their shape.

serve immediately with other yummy puerto rican food.

Comments

[Natarajan Krishnaswami]

I understand these, or something rather similar, are very popular in Colombia (and likely other parts of Latin America). One of my friends in high school spent some time in Aracataca birthplace of Gabriel Garca Mrquez where he became addicted to the local fried and flattened plantain dish. (He also spent some time in Cali, so we teased him about getting addicted to other things, as well.)

These rock a lot as is; but for variety, I sometimes I make 'em south Indian style: add minced ginger, sliced green chilies, curry leaves and asafoetida to the mashed plantains; and fry some mustard seeds in the oil before cooking the tostones.

N.