Last week’s kids class was all about Caribbean cuisine! We made “Moro de Arroz con Gandules e Coco” and “Tostones”. If you are lucky like me and have the most awesome Puerto Rican neighbor in the world, ask her to take you to her favorite Latin Market… it was like walking back into a beach “armazem” from my childhood in Brazil…
Now, those tostones… I have never seen kids eat so much in my life and even got a bit worried afterwards, and as a Mother myself, couldn’t help but warn the parents: “ahem, your kid ate A LOT of tostones… you might want to cut back on dinner a bit…”
In Brazil, we eat a lot of plantains, but they are always ripe and sweet. We boiled chunks of it and eat as a side to “Barreado” ( a typical southern beef stew), and leftovers get a sprinkle of sugar a cinnamon and serve as dessert.
We never ever eat them green. I mean, I never did, until now. Tostones won my heart…
Here’s a few shots and the recipe from our Tostones party during cooking class – and yes, there were none left!
- 5 TBS olive (or coconut) oil
- 4 green plantains
- Salt to taste
Peel and slice plantains in about 1 ½ in slices at an angle and place them in a large bowl with salted water until all have been sliced. Heat the oil in a large frying pan on medium high. Remove plantains from water and pat to dry on paper towels. Fry the plantains until golden, about 3 minutes on each side. Remove plantains from frying pan and place over a cutting board lined with paper towels. Using the bottom of a heavy dish, “squash” the plantains until flattened. Transfer them back to the frying pan and fry again until crisp. Drain in paper towels and sprinkle with salt.
Enjoy with, well… whatever you want!!! They are that good!
See ya in the kitchen!