Read the original article on Purewow. You’re no stranger to tostones, aka twice-fried green plantains. But have you ever tried a sticky-sweet overripe plantain? If not, the roasted plantains with ...

First things first: Decide if you need unripe or ripe plantains. If you want them to be sticky and caramelized when cooked—like maduros, which are sweet, ripe plantains fried in oil—you’ll need to buy ...

Recently I rediscovered this one…originally published in Calypso Coolers and "brought it back" for a Caribbean-themed cooking class. I had forgotten how lovely the sweetness of the roasted ripe ...

2 teaspoons freshly ground pimiento Tabasco, or 1 teaspoon each black pepper and allspice (best to grind whole allspice berries and peppercorns together in spice grinder or mortar) 4 large plantains, ...

Puerto Rican cooks often stuff baked plantains with ground beef. Instead, chef Jose Enrique likes to contrast the plantains' sweetness with a savory mix of lamb, eggplant, tomatoes and feta. Arguably ...

Peel plantains and cut in half; then cut each half lengthwise into quarters. Take each piece and cut down the middle once again. You should now have 8 equally sized “french fry” pieces. Be sure to ...

If you've ever found yourself feeling guilty about enjoying the comfort of plantains, never do that again. The fruit is not only versatile (you can fry it or bake it, make it savory or sweet) but also ...

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