Letter In The Telegraph Today.
News2 mins ago
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I basically lived off platain when i was in Africa - loved it. Especially the crispy type plantiain which i beleive they fried.
Link above has a few suggestions.
120 here: http://chef2chef.net/search/menuc.php?search=plantain or try adding to veg kebabs;
Make a base sauce of onion, chili, tin tomatoes salt/pepper and tomato paste. Blend but don't puree too smoothly, Cook sauce for 3 mins add tin of mixed beans and plantain slices. Cook 10 mins. Serve with bread to get the juices or with rice.
Plantian is a good filler to add to lentil and other pulse dishes. Stuff them - with rice, seafood, etc. - or bake in skins and have as a side. Nice in stews as well - add towards end of cooking so they keep their consistency, or puree to make a soup.