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StarchBeet wrote:Yes, the trick, Rosey, with plantains is that you have to get almost black ones. And I found this brand...TURBANA, from Columbia to be the sweetest plantains. So what I do is peel it, cut it lengthwise then in bite size pieces, and I put it in the water (along with apple pieces) and let the water come to a rolling boil. Then I add the cinnamon and oatmeal and cook it for 15 or 20 minutes. If I have a real cinnamon stick and vanilla bean I throw those in too. But the type of plantain does matter, as well as it being very very ripe. They are a very good starchy fruit.
Traditionally they are fried, I think. I also throw them into the Polynesian Stew recipe in the McDougall book. I forget if its in the New McDougall Cookbook.