Jorge: Plantains are a staple in the Cuban diet. We use them in many different dishes, but you most frequently see them served as maduros (fried sweet plantain) and tostones.
Glenn: Tostones are unique because they are fried twice. This double frying technique is very popular in Cuba! Many cooks use this technique to make French fried potatoes and boniato (sweet potatoes). Many of the French fries served at State fairs and carnivals in the U. S. are now made using this method. The frying, NOT the smashing part!
Raúl: The tradition of the tostone comes from African slaves. In the Congo, the people prepare plantains in the exact same way, even to this day.
Glenn: Some purists insist on a completely starchy tostone with no sweetness. For them, only a perfectly green plantain will do.
Raúl: They must be green, green, green! That's the only way.
Glenn: Others like a little sweetness in the tostones, and a plantain with a few speckles of black makes a sweeter version. I actually like them this way, although Raúl may never forgive me! Many of the tostones you get in restaurants today are more on the sweet side. In fact, many places are serving the sweeter Hawaiian plantains (plátanos hawaianos) made into tostones.
Jorge: You’ll know you’re eating a Hawaiian plantain tostone by the size -- they are lot larger. We also know that many restaurants are now using pre-cooked Hawaiian tostones.
Glenn: We’ve eaten them many times and surprise -- they are very good!
- Vegetable oil for frying
- Green plantain (See above), peeled and cut into 2" slices
- Salt
Note: The greener the plantain, the tougher it is too peel. You may need to help things along with a sharp knife.
Cut the plantain into chunks, about 2" wide.
Remove and use paper towels to absorb excess oil. Sprinkle with salt to taste and serve.
