Get the latest Plantain recipes from Group Recipes. http://www.grouprecipes.com/tag/plantain Some cooks use green plantains, some use very ripe plantains for this dish. We like to use something in between. We use medium ripe plantains — not black, but a little softer texture. http://www.grouprecipes.com/105945/cuban-fuf-turkey-dressing.html Life and Food in the Caribbean by Cristine Mackie http://www.grouprecipes.com/105040/carib-metagee.html This dish is my way of preparing a traditional puertorrican dish called "mofongo". It is a comfort food in my opinion since every time I prepare it it reminds me so much of home. If you have the time it is a must to try! http://www.grouprecipes.com/95388/mofongo.html Chifles are green banana or green plantain chips, in Ecuador chifles are made with green bananas most of the time; either way chifles are delicious when made fresh. It is very typical to have people selling them in small paper bags right outside of schools and different events, the chips are usually drizzled with a salsa rosada – very similar to one for salchipapas. Chifles are also a great side dish for ceviches, as well as an appetizer that goes very well with aji criollo and beer, there is even a brand of packaged chifles in Ecuador called chifles cerveceros (with a yummy spicy version). These yummy chips are also known as “tajadas” in other Latin American countries. http://www.grouprecipes.com/94801/chifles---fried-green-banana-or-green-plantain-chips.html This bread is killer. I have adapted this recipe from another one but have changed about 20 percent of it so now its mine, mine all mine hehehe..lol But really the first one had alot of mistakes so here you go... http://www.grouprecipes.com/93098/plaintain-bread.html The Hawaiian Plantains do not look like bananas or similar plaintains. They are sweet, thick, fat and great for slicing. I use them when the peel is yellow and the inner flesh is a pale salmon color. http://www.grouprecipes.com/91829/honied-plantains.html This recipe is from Central America/Honduras. I found it on an Operation Rice Bowl flier. It's amazing how such simple ingredients are sooo tasty. http://www.grouprecipes.com/89450/plantain-turnovers.html GOLDEN PLANTAIN ROLLS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Ouzo Estate in Seagoville, Texas in 1982. http://www.grouprecipes.com/88844/golden-plantain-rolls.html Fried plantains used as a side dish with Spanish dishes http://www.grouprecipes.com/86958/fried-plantains.html This recipe is a typical Domincan breakfast staple. My family loves this stuff not only for breakfast but anytime. The Mangu is almost like a mashed potato, consistancy but with olive oil, garlic and diced red onions, served with Salami. http://www.grouprecipes.com/82536/mangu.html