• 1 plantain (can be made with green ones or ripe ones) per person
  
• salt (to taste--recommended!)
  

To peal the ripe plantain is very simple: slice down side, and peal a
la banana. To peal a green one, I suggest running under really hot
water for a few minutes and then slicing down the middle and with the
edge of your knife, lifting the skin off little by little. With
practice anyone can become an expert green plantain pealer. Then cut
the plantain(s) into about 3 inch pieces and boil on high for about 20
min. (with salt--about 2 tsp.) or until the plantain is soft. The ripe one
will be softer than the green one, but they will change softness
(obviously!).

After they are boiled, drain them and place them in a plate. Take a
fork and smush them down. The green ones will be easy to do (if you
cooked them sufficiently) and need nothing else. The green one, however,
will need a little of the water it was boiled in to be able to be
smushed to the best consistency. Both types should resemble the
consistancy of mashed potatos. Serve with anything, or eat alone.
(Great to eat ripe ones late at night, when it's cold, with hot cocoa!)
ENJOY! kat

Preparation time: 15-20 min

Nutrition Information: I'm not sure, however, it can't be very bad for you
because plantains are a vegetable/fruit.

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