My husband gets to sample food from all over the world on his travels. He decided to fix me dinner, and made Plantains two ways, fried green plantains called Tostones and ripe Plantains, called Maduros. He actually fried the green ones and they taste a bit like bananna chips, the Tostones he fried as well and then baked some in the traditional manner.
I have to say I loved the ripe Plantains, both fried (twice) and baked, they were so dang good. I am afraid I am seriously addicted. The green ones (which were also fried twice), were not my thing.
They are served with two seperate dipping sauces which are both amazing!
This particular blog post is nearly a year old and I never did add the information on the sauces and cooking them, but it should be pretty easy to find on the web!