| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Caribbean |
Jamaica |
1 |
Servings |
INGREDIENTS
| 3 |
|
Green plantain |
| 1 |
|
Ripe but firm plantain |
| 2 |
T |
Butter |
|
|
Salt and pepper to taste |
INSTRUCTIONS
from: Caribbean Cookbook by Rita G. Springer Boil plantains. when
soft, pound them in a large mortar. Dip pestle in cold water in
between pounding to prevent sticking. when smooth, mix with butter,
salt and pepper. keep warm. I like this with almost any meat as a
substitute for rice or potatoes. Posted to Recipe Archive - 15 Sep 96
submitted by: LeiG@aol.com Date: Thu, 1 Aug 1996 00:34:50 -0400
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