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It can be . served with roast chicken,
turkey or any other roast preferred.
5 plantains
4 ounces butter
1 glassful Sherry or red wine or,
in its defect, cider
powdered cinnamon
3 tablespoonfuls sugar.
Let the bananas fry in butter until
brown, care being taken not to break
them when turning over.
Sprinkle with the sugar which
should be allowed to caramelize without
burning. which would give them a bitter
taste; then put in the wine and sprinkle
gnerously with powdered cinp.amon.
Cover and allow to simmer slowly for
15 or 20 minutes.
This is one of the very · choicest of
Cuban dishes.
MACHACADO DE PLATANOS (Mash–
ed plantains).
Green or half ripe plantains are used.
Boil them until done and with a potato
masher. crush and break them into
bits. Fry some small pieces of bacon or
fresh pork in a pan with a little lard
and add the crushed, boiled p l antains;
.mix well and salt to taste.