If you don't know plantains, let me describe them for you. They're bananas on steroids. Usually sold green, they're inedible when unripe - and impossible to skin. As they ripen, they remain a challenge. In the early stages of ripeness they are often sliced finely, fried and salted - and sold as chips. When the skin starts to go deep brown with black patches (so basically at the stage when you'd toss regular bananas), they are perfect. I cut of the ends, slice them lengthwise and sauté them in ghee. Once cooked, I peel them. they taste like banana - but with an extra citrusy tang. They're popular in Mexico and also on some Pacific islands. I have bought them from a fruit shop in Coolangatta and also from Fijian stall holders at the Homebush markets in Sydney.
LEG OF CHICKEN WITH PLANTAIN AND HABANERO MANGO SALSA
No comments:
Post a Comment