Sweet Plantains Venezuelan recipe Lamb- LateChef.com
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Venezuelan Recipe

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Short Description

Plantains are basically big starchy bananas that Latinos love dearly. We eat them in all stages of ripeness, but for this recipe, you want them really ripe. Now, here's where people sometimes go wrong. When a regular banana is ripe, the skin turns yellow. When it starts turning black, most people toss it in the trash. Forget that. I want you to use plantains whose skins are almost totally black. That means they're very sweet and soft, and will add the right flavor and texture to the mole. Look for them at this stage at the store or buy them yellow and keep them in a warm spot until they turn black, about two weeks.


Ingredients
Cooking Procedure


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