Tostones

Ingredients

• 3 Green Plantains
• Water 250mL
• 4 cloves of garlic
• Oil 250mL
• 1 tablespoon of salt
• 1 lemon juice

Method

1. Peel and chop the garlic
2. Peel the plantains and cut them into 1 cm slices.
3. Heat up the oil until it starts to bubble, place in the plantain slices and cook them on both sides for about 4 minutes, until golden brown, then remove them from the oil and transfer them to a paper towel.
4. Combine the water, garlic and salt in a bowl. Mix it well until the salt melted.
5. Using the bottom of a glass, flatten the plantains, then dip them into the lemon water for about 10 seconds. Remove them from the water and dry them using a paper towel.
6. Once dry, place them back into the oil for another 3-4 minutes.
7. Remove them from the oil to a paper towel, and sprinkle them with salt while they are still hot

Note: You can serve the tostones with garlic mayo or other sauces.

Fun facts: Tostones are a famous side dish in many Latin American countries, but its country of origin is unknown. This recipe originated from the Dominican Republic. The name Tostones comes from the word Tostón, which was the name of the Spanish currency used during the colonial period. Its origins are as early as the mid to late 19th century, and they were eaten by all social classes. As for the ingredients, plantains come from various places, but the variety used in this recipe comes from the Carribean. Olive oil comes from Greece, and salt dates as far back as 6050 B.C., used by ancient civilizations such as the Egyptians, and comes from all around the world either in the ocean or mining. This combination of ingredients shows the assimilative nature of Latin American cuisine.