By CLEO CANTLON, Correspondent, cecantlon@srt.com
No Spanish is needed to enjoy Puerto Rican food, even though guest chef Clare Rodriguez tossed in bits of language education as she demonstrated some wonderful dishes from the native home of her husband, Obed.
One major component was plantains, a vegetable that looks like an oversize banana.
“It’s like a potato, and it turns from green to yellow to almost black as it ripens,” Rodriguez explained. “It wouldn’t hurt you if you ate it raw but it wouldn’t be very tasty. As it ripens it gets sweeter and sweeter.”
It is sometimes hard to get plantains at the stage of ripeness desired, so she often buys them green and allows them to ripen on the counter or in a paper bag.
One of her family’s favorite foods is a plantain casserole, called piñon, in which fried plantains are layered with a meat mixture and baked.
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Spice up your mealtime with traditional Puerto Rican flavors, colors and seasonings
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