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Plantain Tostones are one of the most delicious great side dishes in Cuba food.
Tostone tradition comes from African slaves. In Congo, plantains are prepared exactly the same way, even today.
Tostones
Depending on whether you like them with a little sweetness or not, you should pick them really green or with a few speckles of black.
These last ones make them sweeter.
I prefer the green ones, but they are both great.
Try this Cuba recipe; I’m sure you will repeat it again.
Vegetable oil
Green plantain
Salt
Green Plantain, one of the ingredients
Peel plantains. It will be easier if you cut the ends of each plantain off and Use the tip of a sharp knife to cut through the entire length of the plantain’s peel.
Loosen the peel along the cut and use the tip of the knife to help you remove the peel. Cut them into 2" slices.
Fill a large skillet with oil, approximately a third full, and heat over medium-high heat. Fry the plantain slices long enough to make them soft, about 3 to 5 minutes. Remove the plantains and drain them.
You can use paper towels. Smash the plantains to about half their thickness using a plantain press or just a brown paper bag folded over. If you prefer them to be crunchy outside and soft inside soak them for a few minutes in some water with salt.
Let them drain and when oil gets hotter fry them again until they get golden brown. Remove, absorb excess oil with paper towels, sprinkle with salt and enjoy them.
Tostones
Blend the ground corn with the water. Strain it and add it to the meat in the sauce. Cook for about an hour stirring occasionally to prevent from sticking. Season it with salt and pepper to taste.