Here’s one way to add this Latin American specialty to your side dish repertoire. It’s similar to how Americans north of the border would prepare a baked potato. Another popular way of serving it is sliced and fried until golden brown.
The plantain, a less-sweet cousin of the banana, has a squash-like flavor and is the potato of Latin cuisines.
Unlike bananas that are eaten when ripe, plantains are used while still “green.” Look for firm plantains when shopping. The skin can be greenish to yellowish or a brownish black.
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