Tostones with Garlic Mojo
Green plantain fried twice until the edges shatter, salted hot and dipped in garlic mojo.
- Préparation
- 10 min
- Cuisson
- 20 min
- Total
- 30 min
- Pour
- 4
- Difficulté
- Facile
- Type
- Accompagnement
Ingrédients
- Garlic cloves5
- Sour orange juice60 ml
- Olive oil80 ml
- Salt to taste
Préparation
- 1
Peel and cut the plantains into thick rounds.
- 2
Fry at 160°C for 4 minutes until pale gold, then drain.
- 3
Flatten each round and fry again at 190°C until crisp.
- 4
Salt immediately and serve with garlic mashed into oil and sour orange.
Nutrition
Valeurs par portion · Calculées
- calories
- 302 kcal
- protéines
- 2 g
- glucides
- 44 g
- lipides
- 14 g
- fibres
- 3.2 g
- sucres
- 18 g
- sodium
- 320 mg
Plantain
Caribbean PantryThe everyday starch of the Caribbean table, changing character entirely with ripeness.
- Origine
- Southeast Asia, naturalised across the Caribbean from the 16th century
- Saveur
- Starchy and grassy when green, honeyed and caramel when ripe
- Calories / 100 g
- 122 kcal
- Saisonnalité
- Year-round
L'histoire de cet ingrédient
Brought to the Antilles through the Atlantic trade routes, the plantain became the region's most democratic food: fried as tostones, boiled in soups, mashed into mofongo or fufu. Its ripeness is a language of its own — green for salt, yellow for sweet.
Cet ingrédient compte pour eux
Ricardo Méndez
Cuba · Criollo cooking and mojo
“Sour orange is the first thing I smell when I think of home.”
Rencontrer le chef
Isabela Rosario
Puerto Rico · Mofongo and sofrito
“A plantain tells you exactly what dish it wants to become.”
Rencontrer le chefEnvie d'aller plus loin ?
Vous avez découvert l'ingrédient. Apprenez maintenant à le maîtriser.
The Plantain Lab
Green to black: six ripeness stages, six techniques, from tostones to mofongo.
- Sun, 11 Oct 2026, 14:00 · 150 min
- San Juan, Puerto Rico · Sur place · $60
