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.
Ingredients(printable ingredient list)
2 green plantains
½ small onion
Salt (to taste)
Oil for frying
- 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.