Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Green plantain |
| 1 \N | Ripe but firm plantain |
| 2 tablespoons | Butter |
| \N \N | Salt and pepper to taste |
from: Caribbean Cookbook by Rita G. Springer Boil plantains. when soft, pound them in a large mortar. Dip pestle in cold water in between pounding to prevent sticking. when smooth, mix with butter, salt and pepper. keep warm.
I like this with almost any meat as a substitute for rice or potatoes.
Posted to Recipe Archive - 15 Sep 96 submitted by: LeiG@...
Date: Thu, 1 Aug 1996 00:34:50 -0400