Plantains are very special in my opinion, because they can be eaten and still be delicious no matter how ripe they are. I am hard pressed to think of another starch that has similar attributes: I cannot remember how many times I went to the grocery store, determined to buy fresh vegetables to incorporate into scrumptious dishes, …
Pressed double-fried plantains: because you are worth it.
If versatility is a quality that I especially appreciate in human beings, it is even more so true with food ingredients. This blog will be filled with plantain-based recipes which are all mouth-watering…, but I have to admit that if I had to live on a plantain-only diet for a week, banan pese (Haiti) or Patacon (Latin America) would be my pick….
Braised plantains, Gblissi… or a versatile meal!!
Little trick:
- Mature plantains tend to get sticky when baking; to avoid some cleaning, use a piece of aluminum foil and oil
- This is an easy, simple and great idea for a snack… or an alternative to rice or pasta as an accompaniment to your favourite meal
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When in doubt, go with fried plantains
I often joke around that even if knew that a plate full of alloco was a trap, I would still go ahead and eat the plantains, and then try my best to get out of the trap afterwards. In other words, alloco is the easiest way to “catch me…”
Alloco is one of the most popular dishes in Cote d’Ivoire. Tasty and versatile, the fried plantains are eaten at any time of the day and can serve as a snack, appetizer, main dish and more. …
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