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Cooking with Plantains

I recently returned from a trip to Nicaragua—a blissful week of playing in the ocean, gawking at volcanoes, and overloading on fresh fish and Nicaraguan beer. I'm currently in the "I can't believe I've been back for an entire week!" stage of post-vacation depression, and with nothing left from my trip but some unfortunate tan lines, have been looking for little reminders at home.

After arriving, the first meal I ate was a plate of tostones (pictured above). The popular dish is made from unripe plantains that have been fried in oil, smashed with a tostonera, and fried again to yield a crunchy, slightly tough wafer that can be dipped in condiments or eaten plain.  Nearly every plate of food was served with the fruit either shaved thinly and fried into chips, cut into matchsticks for fries, or simply sautéed in oil.

Below, plantain recipes I can't wait to get my hands on.

Side: Plantain Chips Main: Pork and Plantain Enchiladas Dessert: Plantains in Temptation Sauce