1931 Cuban Cookery by Blanche Z de Baralt

72 • Canary Islands have sprung into unwon– ted prosperity thanks to the banana plantations recently sown there. In Cuba, as in the other Antilles the varie ty of bananas is infinite: they are_ devided . into two principal sorts. Those that are eaten raw, designated as bananas, and the cooking kind, known as plantains, which are much · larger and employed in four different stages .of maturity: green, half ripe, ripe and over ripe and are prepared in different fashions accordingly. 1FRIED PLANTAINS. The plantain, or cooking kind will only be considered . here : the others requirmg no preparation. The favorite manner of using them is fried. They are peeled and cut into four or five pieces, then put into lard to fry. The tempera– ture of the fat is important for it must be hot, yet not over hot, great care being taken that they do not brown too rapidly so as to cook throughly without burning. They should be sent to the table as soon as done. The most approved manner is to

•

•