How beautiful a bunch of growing plantains look on the tree
and here, the photo below, shows the parts of the plantain stalk
green plantain should be cooked for eating
while my favorite way of eating a green plantain is to dice it into a pot of soup...
my husband's favorite way is a fried snack called patacones or tostones
it's a great chip for dipping into homemade salsa or plain yogurt
the only ingredients I use for making patacones is...
one plantain for every two people
a frying pan with about 1/2 inch deep coconut oil
a sprinkle of sea salt on the cutting board
while the oil heats up in the pan at medium high...
the tips of the plantain are cut off...
and the skin scored from top to bottom down to the fruit but, not into the fruit
this helps ease the skin peeling
with the thumb, the skin is pulled away from the fruit and all the way down...
peeling it all the way around the fruit, then the peel discarded or given to the goats
the plantain is cut into 3/4 inch slices
the slices are slipped into the hot oil to fry one minute on the first side...
and about 30 to 45 seconds on the second side
they should not become brown or crispy at this point
the half fried slices are taken out and put down on the sprinkled sea salt...
and are left to cool (about 2 to 3 minutes) just until they can be handled but, no longer
if they cool too much, they will not smash properly
using anything that has a flat bottom surface...
gently mash down one plantain at a time into the salt on both sides...
but, not too hard
the chips should only be flattened to half it's original size
then, transfer them back to the heated oil and fry on both sides till a golden color
put them on a paper towel to drain the oil
patacones should be crispy on the outside...
and are best eaten immediately afterwards
Thou wilt show me the paths of life:
in Thy presence is fullness of joy;
at Thy right hand there are pleasures forevermore.
May your day or night find pleasure in the grace of God.