I used to have a serious case of "plantain envy." I'd be standing in the supermarket checkout line, and the person ahead of me would be placing their big, bunch of plantains on the belt. I would glance down sheepishly at the puny bananas in my basket, suddenly feeling inadequate. The plantain dwarfed my banana in both length and girth. But, I was too afraid to try - not knowing what to do with them, not knowing if I would enjoy them. If only I had known how easy to prepare, and delicious to eat, these tropical giants were!Well, eventually I had these fried at a Cuban restaurant, and they were delicious! I was shown how to prepare them properly, and I've loved them ever since. Unlike bananas, plantains are not eaten raw. Unless they are extremely ripe, with black skin, the flesh is way too firm and starchy to eat uncooked. In this video recipe I did for About.com, I'll show you the traditional method for preparing the fried plantains, or "tostones," as they are called in Latin America. These would make for an interesting appetizer at your Super Bowl fiesta. I also show a quick dipping sauce that works great with these. Enjoy!
Click here for the transcript and ingredients.