Name: Klaklo Location: Côte d’Ivoire Foodie: Elodie Plantains are very special in my opinion, because they can be eaten and still be delicious no matter how ripe they are. I am hard pressed to think of another starch that has similar attributes: I cannot remember how many times I went to the grocery store, determined to… Continue reading Klaklo- never too late with plantains!
Category: Plantain
Pressed double-fried plantains: because you are worth it.
Name: Pressed double-fried plantains (Banan Pese, Patacon) Eaten in: Haiti, Latin America Foodie: Gen If versatility is a quality that I especially appreciate in human beings, it is even more so true with food ingredients. This blog will be filled with plantain-based recipes which are all mouth-watering…, but I have to admit that if I… Continue reading Pressed double-fried plantains: because you are worth it.
Braised plantains, Gblissi… or a versatile meal!!
Name: Braised plantains, Gblissi Eaten in: West Africa Foodie: Maryse Little trick: Mature plantains tend to get sticky when baking; to avoid some cleaning, use a piece of aluminum foil and oil This is an easy, simple and great idea for a snack… or an alternative to rice or pasta as an accompaniment to your favourite… Continue reading Braised plantains, Gblissi… or a versatile meal!!
When in doubt, go with fried plantains
Name : Alloco, maduros, dodo, fried plantains Eaten in: West Africa, Central Africa, South America and the Caribbean I often joke around that even if knew that a plate full of alloco was a trap, I would still go ahead and eat the plantains, and then try my best to get out of the trap… Continue reading When in doubt, go with fried plantains