Boil and fry is one of my favourite ways to cook and eat green plantains. I am always on the lookout for new flavour combos and ingredients to do the ‘fry’ part of the recipe. Several years ago I came across a paste made of coconut, ginger and mustard seeds; to date it remains one of my favourite ‘fry’ pastes. However, the other day I wanted to play around with the ingredients and try a slightly different approach to cooking the paste with the cooked plantains. I am sharing the results with you today.
I enjoyed this so much that I now make a large batch of the paste so that I always have some on hand to cook up with my plantains.
