(by Jordan Reed)
1 green plantain 1 c. cooking oil
pinch of salt pinch of pepper
pinch of adobo
2 T. ketchup
2 T. mayonnaise
Bring a pot water to a boil.
Place the green plantain, whole, in the pot and boil for 2 - 3 minutes, or until the skin has softened a little.
Remove from the water, peel off the skin, and cut into 1-inch chunks.
Put oil in a frying pan over medium heat.
When the oil just begins to stir, fry the plantain chunks, about 3 minutes on both sides.
Remove from pan and flatten with a tostonera (or a plate will do).
Return to the pan and fry for another minute on each side.
Drain on paper towels, and season with salt, pepper, and adobo to taste.
Stir the ketchup and mayo together and use as a dipping sauce.
(Read To The Moon And Back, the story that accompanies this recipe.)