plantain rolls
Plantain rolls offer a delightful twist on traditional Caribbean cuisine by incorporating codfish bulljaw and parsley into crispy, rolled plantains. This technique not only adds depth but also introduces a savory element that complements the natural sweetness of the plantains.
Instructions
Peel plantains Slice them in ¼ inch slices (horizontally) Heat oil in the frying and add your plantain slices to the pan fried plantain rolls When they start getting golden brown, turn them over Remove from the frying pan when both sides are brown, and place them on a plater lined with paper towel to absorb the oil Place codfish bulljaw on the end of your plantain slice and roll it Secure the roll with the toothpick or skewer (I like using knotted bamboo) Garnish and enjoy!.
Make it personal.
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