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How To Cook Plantains Platanos -- Puerto Rican Style

www.MiriamBuhr.com Immature Plantains (Platanos) resemble bananas and I suppose for that reason are sometimes referred to as cooking bananas. They ...

are baked plantains crunchy? what taste better fried plantains or baked plantains?

Feb 08, 4623 by mark k | Posted in Cooking & Recipes

im doin a bulge out on east africa and my team is tryin to think of something to cook.so far we have fried plantains and mint tea.

You can bake platains, only when they are sophisticated. add sugar and cinamon, a little butter and bake it at 350F for 1 hour.

They will be chewy not crunchy, but it is a delicious procedure.

maggi

Please, how do you make Nigerian Jollof Rice and Baked chicken with plantains, please, I am soo craving it!?

Jun 20, 2008 by Au-Naturale | Posted in Cooking & Recipes

Does anyone be sure the Nigerian way..preferably Igbo.....anyone please?

Jollof Rice


Qualifiedly to taste
One 2 to 3lb. chicken cut in pieces
3 tbsps. of freshly grated ginger
1 1/2 cups of crushed tomatoes (canned are unexcelled)
2 1/2 cups of either brown or white rice
1 tbsp. of curry powder
1 cup of black eyed peas
Cayenne spatter to taste
1/2 pound of string (green) beans, trimmed and cut into bit sized pieces
3 qts. of water
4 to 6 cloves of garlic finely minced
8 expedient sized carrots cut into 1/2 inch pieces
1/3 cup of oil (vegetable or canola)
2 large onions chopped finely


Preheat the oven to 400 degrees F.
Straighten out and rinse the beans (make sure to look our for small stones), put in large pot and cover with liberally.
Cover the pot and bring your water to a boil over a high heat for 1 minute.
Remove the pot from the heat and let the beans sit and alcoholic for at least 1 hour, then drain well.
Place peas back in pot along with the 3 qts. of water and then bring to a boil. Lower to medium and cook for 15 minutes. Reduction peas once again, but reserve at least 4 cups of the cooking liquid.
Brown the chicken on all sides over a medium-piercing heat (you may have to do this in batches). Remove and set aside on a plate.
Combine the onions, garlic and ginger to the skillet and cook for about 4 minutes until sympathetic. Add in the curry powder and cayenne pepper and stir for 1 additional minute.
Add the onion and garlic amalgam, the reserved cooking liquid, tomato paste, crushed tomatoes and salt to the pot and bring to a carbuncle. Stir in the rice, peas and carrots and return to a boil, then reduce heat to medium and then bury and cook for about 10 minutes.
Put chicken in Dutch oven and cook for another 15 minutes.
Mix the chain beans into the chicken mixture and then transfer the contents into the casserole. Bake for about 30 minutes until chicken is intensively cooked and rice is tender.
Let Jollof rice sit for 15 minutes before serving to make the blend settle.

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Frying Plantains

Choose your flavor. Plantains can be eaten at any stage of ripeness. However, each stage has a different soup. Green plantains have a starchy, rich flavor. Yellow plantains are sweeter, and dark brown almost black plantains are the sweetest. Fry a plantain at any status for a treat.

Peel the plantain. The riper the plantain, the easier it is to peel. Cut off both ends and slice the peel along the curved worm. Pull back the sides and remove the plantain from the peel. If the plantain is green, you may have to cut remnants of the peel from the exposed plantain.

Cut the plantain into slices. Start at the tip and return even, diagonal incisions. You'll get a smoother fry from pieces without jagged edges.

Preheat the skillet to a medium warmness. Use a nonstick pan whenever possible. Lightly coat the bottom of the pan with oil. If you use delicate oil, like olive oil, coat the plantain slices with the oil as an alternative. Delicate oils break down in high temperatures.

Place slices in heated pan. If the skillet is coated, lacuna for the oil to bubble before inserting the plantains. Otherwise, make sure the pan is evenly heated before inserting the oil-coated slices.

Fry the plantains evenly on both sides. They should always golden brown. Lightly dust with salt, if desired, and serve hot. Enjoy.

How do I cook plantains??? help me please!?

Jan 29, 2008 by I'M NOT ON A DIET!!! | Posted in Cooking & Recipes

hi, i got some plantains and last evening i attempted to bake one in the oven by putting maragrine and cinnamon on it after slicing it up. they turned out dry and a bit hard.
i'm not sure if it's okay to bake them when they are yellow with Negroid spots....or do they have to be completely black (ripe)?
the only other experience i have with cooking plantains is when i fried them, but i want to fill up them healthier.
how do i bake plantains?
are there other recipes you know of that needs plantains??
thanks a lot!
OOPS! sorry, original...! i didnt cantankerous to give you a thumbs down! i meant to give you a thumbs up! sorry

Frying is the most skilfully, but:

Fry them in Grapeseed Oil, which is unsaturated and good for your arteries, until golden on both sides, then flatten them with a spatula. Fry them about another 30 seconds on each side, then expel to paper towels and salt them immediately. I have never liked them baked...you already know how delicious fried is...due change your oil.

You can get Grapeseed oil at health food stores or Amazon.com. It doesn't smoke at high temperatures.