The Ubiquitous Plantain (El Plátano)

Many historians believe the plantain was born in South Eastern Asia during the early civilizations. Around 327 B.C. Alexander the Great and his troops discovered them in southern India. Migration introduced plantains to Eastern Africa, and about 500 years later, to the Caribbean, and South America.

Plantains, known as the "cooking banana", are larger than fruit bananas. They grow in hot humid tropical regions, and are prepared by steaming, grilling, baking, frying, or boiling. When the outer skin of the plantain is a rich green, they are not ripe, and the inside is a faint pink or yellow color. At this stage, they have a high level of starch, much like a potato. As it ripens, the starch converts to sugar, and the outer skin begins to turn yellow. It is sweetest once it turns completely black.

Currently available in many parts of the world, plantains have become quite popular, and can be purchased at various stages of ripeness. They are a standard in the cuisine of Africa, Malaysia, South America, and the Caribbean islands. Plantains are a good source of potassium, vitamin A, and fiber; and are best kept at room temperature.

The recipe that follows is for use when the plantain is rich green, and is simple and easy to make.

TOSTONES (fried plantains) - Serve as a side dish to meat, soups, or fish.

4 each Green Plantains
1 pint Extra Virgin Olive Oil
Sea Salt

1.Place the frying pan with oil on medium heat.

2.Cut the top and bottom of the plantain. Use the knife tip to cut along the skin from top to bottom. Do this on the four ridges, and begin to peel (separate the skin) from the plantain. I usually peel the plantain under water, because it helps to pull the skin away, and prevents bruising.

3.Cut the peeled plantains into 3/4 inch slices, and place in frying pan. Fry for about 3 minutes, until they are golden, and have begun to soften. Remove with a slotted spoon and place on paper towels, or even a plate.