More H.M.R.N. + food!

Plantain chips

Jim has a cookbook published in 1970 called The Cooking of the Caribbean Islands by Linda Wolfe, that has some amazing photos, stories and classic recipes. For example, included in the section about breadfruit is the lesser known reason for the mutiny on the H.M.S. Bounty of Captain Bligh fame. It seems that his mission in 1787 was to transport breadfruit saplings to Jamaica, and in his zealotry he denied his sailors water in order to water the precious trees. So, *splash!* goes the Capitan!

Actually, Bligh seems to have been a decent captain, with little in the way of the cruelty that he supposedly exercised: http://en.wikipedia.org/wiki/William_Bligh

Jim and I have been peeling the almost ripe plantains and slicing them into 1/4" rounds and lightly sauteeing them in a generous amount of olive oil. Not traditional, I know, but awesome with guacamole or simple fresh avocado mashed with a little salt. They are best when they are hot!

Here is Linda Wolfe's recipe:

Banane Pese
Twice-Fried Plantain Slices

1/2 cup vegetable oil
2 medium-sized green plantains, peeled, and cut into 1/2" slices

In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Add as many plantain slices as you can without crowding the pan, and brown them for about 2 minutes on each side. As they brown, transfer the to paper towels to drain. On a board, using an unslotted spatula, press each slice into a flat round about 1/4" thich and 2 inches in diameter. Heat the oil and fry the rounds again for about 1 minute on each side. Drain and serve.


So we don't double fry or smash them, and they turn out chewier and heartier. I have also seen them sliced lengthwise which is great for reaching over other people for the guac!