Plantains?
George wrote:
> I like the yellow ones split lengthwise fried in butter and also the
> fry/smush/fry method you mentioned.
I like cutting them into fairly-small dice, frying them in hot oil, and
serving them alongside scrambled eggs with country ham and an
apricot-guava sauce. They're also good parboiled and grilled, served
with feijoada.
Bob
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