Plantain Tostones with Salt Fish, Mango and pineapple Salsa

Updated at: Tue, 13 Aug 2024 11:29:31 GMT

Step 1

Boil the saltfish for 10-15 minutes drain and allow to cool.

Step 2

Finely dice the onion, mango, pineapple, scotch bonnet and tomatoes. Finely chop the fresh coriander and add all the diced ingredients to a bowl.

Step 3

Finely shred or chop up the saltfish and add into the bowl with the other ingredients add in the lemon juice and mix well until combined, season with pepper then set aside.

Step 4

Cut across the plantains into four pieces and peel. Heat the oil add in the plantain pieces and cook until browned, remove and drain on kitchen towel. Place the plantain pieces separately on some grease-proof paper, fold the paper on top of the plantain press down slowly and squash it flat. Once flattened place in a ramekin and mould to the shape of the ramekin to form a plantain bowl, remove from the ramekin maintaining the shape and return to the hot oil and cook for around 1 minute then remove and drain.

Step 5

The plantain bows should keep their shape, if not fry until they do.

Step 6

Once cooled spoon the salsa into the plantain bowls.

Step 7

Serve, lick your lips and enjoy.

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