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M...eat...less
One of the easiest Jamaican snacks around, and It’s also pretty delicious.
Served in many restaurants and prepared by hungry people who have no patients
to wait until their plantains have ripened. It’s a great use of green plantains,
second only to plantain porridge…but that’s for another post!
Yes you are correct, this is a Tostones! Here is where you get your history
lesson.
Jamaica was ruled for over 140 years by the Spanish and for over 300
years by the English. In the midst of that there was African slavery and
indentured laborers form India and china. That’s a melting pot of persons from almost
every continent, everyone taking along their food traditions to the island
creating Jamaican food as we know it today. The Spanish empanada transformed
into the Jamaican beef patty, Spanish escabeche is our escovitch . Indian rice
pilaf coupled with African influences transformed into Rice and peas, the Indians
also brought curry and spices to the island It’s no wonder Jamaica’s Motto is “Out of many one people” So
yes this is a tostones, but it’s also Jamaican fried green plantain.
I learned to make these from my aunt who absolutely loves them.
Although I’m sure it’s the ease of cooking that got her hooked. She can never
wait until the plantains are ripe; as long as we have them green she makes
these with them one by one until they are all done.
It’s a perfect vessel for some awesome toppings; use it like a bruschetta,
top it with sauté salted cod fish, spreads and chutneys. Usain Bolts tracks and
records restaurant serves this with sauté codfish on top and it’s so delicious.
Island grill also has these as a side dish.
2 green plantains
½ small onion
Salt (to taste)
Oil for frying
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Greedy tips
- The onions are optional, I just like the added flavor it adds.
- You don’t need a deep fryer for this one you can shallow fry the plantains turning on all sides removing them and smashing them and then re-frying again.
Xoxo Greedygirl
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