I've tried making plantains numerous times.. I found a recipe where you fry them first, smash them and then fry again. Except my plantains were unripe, I guess?? I assumed they were ripe because they were a tiny bit soft. But they did not taste as such after I had cooked them.
So I asked around and was told you need to wait until the plantains are black before you cook them. I bought more plantains and waited for them to turn black. Now they're moldy.
I don't understand. Can someone shed some light on this plantain mystery?
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