Tostones, twice-fried green plantains, are a favorite snack and side dish in Puerto Rico, Cuba and the Dominican Republic.
Tag: Plantains
Tostones
Torta de Plátano
(Colombian plantain bread)
A deliciously simple twist on banana bread, what makes this version of torta de plátano particularly Colombian is the addition of white cheese and guava paste.
Sopa de Caracol
(Honduran conch and vegetable soup)
The Garifuna people of Honduras’ Caribbean coast cook up conch in a coconut-scented broth with chunks of tomato, plantain and yuca root.
Mofongo
(Puerto Rican, Dominican mashed plantains and pork cracklings)
Mofongo, a dish of garlicky mashed plantains, is one of the most popular dishes in Puerto Rico. It has clear roots in the fufu of West Africa.
Matoke
(Ugandan beef and plantain stew)
Plaintains and green bananas (matoke) are a staple part of the diet in Uganda and much of East Africa
Mangú
(Dominican mashed plantains)
In the Dominican Republic, these mashed plantains are popular for breakfast served with eggs, salchichon sausage and sliced avocado.
Baho
(Nicaraguan beef, plantains and yuca steamed in banana leaves)
Baho, or vaho, is one of the cornerstones of Nicaraguan cuisine. Beef, plantains and yuca (cassava) are wrapped in banana leaves and steamed over water in a large pot.
Fufu
(West African mashed yams)
Fufu is a mash of yams or other starches that is served in West Africa as an accompaniment to meat or vegetable stews.
Ewa Dodo
(Nigerian black-eyed pea stew with plantains)
Black-eyed peas (ewa) and plantains (dodo) are staple foods in Nigeria. Ewa dodo is a spicy, stewy combination of black-eyed peas and often fish served with a side of fried plantains.
Olla de Carne
(Costa Rican beef and vegetable stew)
As a dish of beef and vegetables with broth, olla de carne is likely based on a similar meal from Spain, called olla podrida.