Tostones

Tostones are green plantain slices, fried, flattened and fried again until golden and crisp.

Plantain is a starchy relative of the banana. Cooked green, it stays firm and savoury rather than sweet. The dish is made across the Caribbean and in parts of Latin America, so it is shared rather than owned by one kitchen. In Cuba it is often served with rice and beans.

What it really is

Green plantain is peeled and cut into thick rounds. The rounds are fried in hot oil until pale and soft, then pressed flat with a tostonera, a wooden or metal press, or the base of a plate. They go back into the oil for a second frying until the edges turn golden and the surface is crisp, while the centre stays dense and starchy. Salt goes on straight away, and garlic is part of the classic seasoning. The method is simple, so the result depends on hot oil and on slices that are not left to soak.

Tostones are not sweet. Ripe plantain fried whole is a different dish, called maduros, and it is soft and sweet.

How it's served

• Hot from the second frying, salted while still warm.
• As a side with rice, beans and meat or fish, or as a starter.
• Often with a garlic sauce or mojo for dipping, and eaten by hand.
• Best eaten soon after frying, because the crisp surface softens as it cools.

How to write it on the menu

• Name the main ingredient as green plantain, and state the cooking: deep-fried, pressed and fried twice.
• Say what the frying oil is. Vegetable oil keeps it vegan and vegetarian. Lard or another animal fat does not, and guests with diet needs will ask.
• The classic version has none of the common allergens, but say if a garlic dip or sauce contains milk, egg or mustard, and if it shares a fryer with breaded foods.
• Say whether the dip is served on the side or on top, and give the portion as a number of pieces or a weight.