I bought some green plantains a few weeks ago planning to make patacones (fried, smashed and fried again green bananas or plantains). I never got around to making those, and the plantains obviously ripened. Now that I've indulged a bit over the holidays, I'm not so inclined to make the usual use for ripe plantains: platanos a la tentacion (a panamanian bananas foster, basically). Any ideas for a low-oil savory plantain that has some nutritive value? Could I use the ripes in a soul food stew I'm making?
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