I love green plantains, especially when they are unripe. When they ripe they become too sweet, so when you fry them you don’t know whether to add salt or jam. I like to make chips out of them, fried in coconut oil, a treat. Looking for another way to enjoy them, I came across the Cuban tostones recipe. Cut a banana crosswise into two pieces, then lengthwise. Basically, we will choose 4 thick slices, which are fried in coconut oil, on low heat. We take them out on a paper towel, which will absorb the excess oil, then press them well. As they are soft now, they will turn into some flat bread, of equal thickness. Fry them again in coconut oil until they get a dark brown color. We take them out again on the paper towel. I also fried some strips of zucchini, then I made 2 sandwiches of 2 tostones each, a strip of zucchini, a few thin slices of tomato, a sheet of lettuce and some basil and parsley pesto. For an AIP sandwich, don’t put tomatoes. Very tasty and filling.
