Oven Baked Seasoned Plantains
About one and a half weeks ago, my husband came home from the store with two greenish-yellow, firm plantains. Neither of us had tasted them much less cooked them! I think I understand from reading about plantains, that if you want to fry. you’d want to use them when they are firm, but also more difficult to peel. To peel them at this stage, you’d need to score them lengthwise, then slice into several pieces, then peel along the score line. I’ve also learned that soaking them for a half hour or so aids in peeling. You would also want to use a mandolin to make uniform slicing easier. Continue reading
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