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Tostones are salted and eaten much like potato chips/crisps or French fries/chips. In some regions, it is customary to dip them in mojo (a garlic sauce) or ají. In Colombia they are sometimes served with hogao sauce [1] or topped with seasoned shredded beef. [2] In Costa Rica, they are often
Roasted plantain sellers in Ouagadougou, Burkina Faso. Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Central America, the tropical region of northern South America and the Caribbean countries like Haiti to Cuba and in many parts of Southeast Asia and Oceania, where fried snacks are widely popular.
A 1980 booklet from the U.S. government promoting tourism in Puerto Rico wrote of mofongo as being "jocularly described as a Puerto Rican matzoh ball" and described mofongo as being a "mashed, roasted plantain, combine with bacon, spices and goes well with chicken soup". [6]
Aside from plantain chips, ARA Food also produces cassava or yuca chips under these brands. In 1984, ARA Food acquired the Mariquitas brand of plantain chips from a fellow Cuban-owned company.
Cassava chips. Caribbean ... malanga, boniato (sweet potato), plantain, ñame, corn and other vegetables. ... In Costa Rica, cassava is widely used, either boiled in ...
In the Western hemisphere, tostones (also known as banann peze in Haiti, tachinos or chatinos in Cuba, and patacones in Colombia, Costa Rica, Ecuador, Honduras, Panama, Peru and Venezuela) are twice-fried plantain fritters, often served as a side dish, appetizer or snack. Plantains are sliced in 4 cm (2 in) long pieces and fried in oil.
The mixture is traditionally marinated for several hours and served with a bowl of toasted corn kernels as a side dish; fried green plantain chunks called "patacones", or thinly sliced plantain chips called chifles. In some regions, ceviche is served with rice on the side. Ceviches in Ecuador are seasoned with tomato sauce, mustard, and oil.
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