1918 Spanish Flu resurrected?
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@pbacot said:
Wow what a thread! What else can we pull into it? Recipes anyone?
Well, I know how to make Ecuadorian "chifles". You basically need a green variety of bananas called "verdes" here and "plantains" everywhere else.
Just slice them into thick discs, fry them in oil and salt, and serve with cheese and butter or anything else you fancy. Some people smash them after frying them, thus becoming "patacones". Enjoy.
BTW, Dada artists would be proud of this thread.
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Thanks for the recipe. Anything fried with cheese and butter must be good. We get those bananas here (in the US).
In Hawaii we had another cooking banana. They were yellow when ripe, but fat with a pinkish flesh. Starchy if not cooked, but steamed, makes a sweet and tangy bright yellow mass with a hearty consistency that becomes more solid as it cools. Serve hot with butter for breakfast or put in a cool pie with cinnamon. Do you have those? We only called them cooking bananas, sorry. I think they were Polynesian in origin.
DADA is as DADA does.
Peter
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Yeah, I think we're talking the same thing. When "verdes" (green) become ripe they are called "maduros" (meaning "ripe") and are cooked as you described. Yes, we give this fruit the most obvious names
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