I followed this recipe to the letter, and it's fantastic. I tried a green plantain this time-- very subtly sweet, and, as another reviewer mentioned, great with garlic salt. I'm allowing another plantain to ripen, so I'll try the recipe that way as well. To mash the pieces, I put them one-by-one in between pieces of baking parchment, then put that in a wide, flat bowl, stacked another bowl inside of it, and pushed down a bit. I also liked the fact that this recipe didn't require a whole lot of oil, though I used an 8-inch stainless steel pan so the pieces would sit a little deeper in the oil. The finished product goes great with black beans and rice; I will definitely be making this recipe again and again.
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I followed this recipe to the letter, and it's fantastic. I tried a green plantain this time--...