This blog post has been in the making for several years. I have cooked it, shot the cooking process, but never got around to a final shot because well, my stomach happened. One of the challenges of been a food content creator and recipe developer is that especially for blog posts (not commissioned assignments, the prop is your meal. If you happen to be developing content with the said prop while hungry, let’s just say the end is obvious.
This time I managed to restrain myself. And only because I was fasting while blogging. I guess that is the secret. I love these so much and I really love to make them fresh. Several years ago I invested in cute and very useful handheld tostones presser which makes the perfect, uniformed tostones. The traditional way to make these in Jamaica is to cut them bigger, fry them and then press them in between the skins of the green plantains. This way is so much better and yields a nice crispy tostones, which is the perfect bed for all sorts of toppings.
How to Make Tostones (Jamaican Pressed Green Plantain)
You can serve them as is with a bit of salt sprinkled on top or as a side for other dishes. We often have them for breakfast in Jamaica but my presentation elevates them to swanky party food, as they are the perfect canapés when entertaining at home.
First things first, you want to buy very green plantains, not ripened ones. If some of them have just barely started to turn a slight yellow, that is also OK.
I usually use this Jamaican Tomato & Saltfish Salad as a topping for mine. But tomorrow I am going to post a brand new ground-breaking topping coming out of my Chef and Steward Test Kitchen.
Ingredients
- 1 green plantain per person
- oil for frying
Instructions
- Peel green plantain
- Slice into rounds slightly thicker than 1/2 inch
- Heat pan. Add oil to hot pan.
- On media heat, lightly fry on each side until golden brown and crispy
- Remove from pan and put on a plate lined with several layers of paper towels
- Smash each in the tostones presser or between the skins of the green plantain.
- Refry on each side until crispy
- Remove from pan and put on a plate lined with a fresh set of layers of paper towels
- If not eating with a salty side, sprinkle with salt. Otherwise, hold the salt!
- Serve and eat!
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Jakub says
I absolutely love tostones! I actually just watched the movie Chef where they make them and it really made want to have some! Your recipe looks delicious so I will definitely be giving it a try!
Chef and Steward says
Have fun! Both my husband and I love that movie!
Kelly Anthony says
What an easy and delicious side. I love your description of swanky party food and I’m going to give these a try for our next dinner party.
Chef and Steward says
Please do and be sure to put the kiddies to work too!
Amanda says
These sound so good. I can’t decide if I want to try them for breakfast or a swanky party dish. I guess I’ll just have to try both ways! Thanks so much for sharing. Can’t wait to make these.
Chef and Steward says
Yes they are so versatile from the humble to the swanky. Totally moreish.
Stine Mari says
These look so yummy! I love plantains, so there really is about 0% of this recipe I don’t like. I wish I had plantains right now!
Chef and Steward says
I love plantains every way! Green, ripe or in between… all day, everyday!
Anna Hettick says
I’ve never tried these but they look super delicious! I wish I had some plantains now so I could make this!
Chef and Steward says
I bet you will know exactly where to turn for the recipe whenever you spot them Anna 😛
Jacqueline Debono says
These tostones look so yummy! I would so love to taste them! Sadly we can’t find them here in Italy. Perhaps I need to come and visit you to try them!
Chef and Steward says
Oh that is a bummer. Not even in African food markets? If you ever take a trip to Spain, look out for them. You are welcome to Aruba anytime!
Jess says
Wow! These look awesome. I’ve never made anything like this before but, they seem so pretty easy!
Chef and Steward says
That’s really my food ethos. Quick, easy, tasty and healthy.
chefmireille says
In Haiti we make something similar called banane peze – i love to see the slight variations of similar recipes from island to island of the Caribbean
Chef and Steward says
Ye Mireille, we share so much rich history. I am dying to taste Haitian food!
chefmireille says
So true if you want to try the Haitianversion https://www.theschizochef.com/2018/05/banane-peze-haitian-double-fried-plantain/
Chef and Steward says
Thanks for sharing!
Adriana Martin says
Caribbean cuisine is so delicious, my husband is Cuban and of course I had to learn how to cook plantains and making tostones is fun and the result is amazing. Yours look perfect!
Chef and Steward says
I would do anything to spend a week around your dining table!
bluebowlsteph says
I love tostones! I’ve never tried to make them at home – but now I need to give it a try!
Chef and Steward says
Happy to show you how!
Mimi Desir says
I love making fried plantains. We often serve it as an appetizer in Haiti here in the states. Yours look delicious
Chef and Steward says
DO you serve the green ones as an appetizer in Haitian cuisine? I am longing to try Haitian food!
April says
I like everything Jamaican. I think it is such a special cuisine that has so much to offer! And these tostones are a great example. Wonderful recipe!
Chef and Steward says
Awwwww that really warms my heart. It’s great to have such positive reactions to our native dishes from my home country.