going platanos

December 15, 2009

I thought I’d expand a bit on the platanitos maduros pictured in my post about Cuban black beans.  You need very, very ripe plantains in order to make these.  You buy them like this:


and then you let them sit on your kitchen counter until the skins are black.  Then you peel them, slice them on the diagonal, and fry them over medium heat.  Transfer to paper towels to drain, and eat while warm.

Incidentally, another banana specimen I have been enjoying while re-discovering the States is this cute little one we Hispanics call Manzanos — after “manzana”, because they have the faint taste of apples:


You need to wait until these are really ripe, too.

So, if you’re a little bored of your banana, give either of these babies a whirl.  Both should be available at markets that cater to Latin shoppers; in London I’ve seen them on Portobello Road and Shepherd’s Bush.  Of course, for the impatient there is always the “toston” that employs green plantains and a special tool called, appropriately, a tostonera.  More later as I report from my mother’s for the holidays…

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  1. Jess December 19, 2009 at 00:06

    Ohhh how I did love those. Enjoy, Phil!! I’m not sure Kensington would carry them, so definitely check in Portobello next time you’re there. North End Road might be another one…

  2. green ink December 16, 2009 at 12:13

    Who would have thought there’d be such variety with the banana…would our old haunt Wholefoods have them, do you think? Miss you! Hope you’re having fun with your mum! xx PS: I am eating a Fudges Chocolate Flapjack. You don’t know what you started :P

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