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Fried Plantain

I've been in the US now for over 10 years and in all that time, I think I've made fried plantains maybe twice. Once when my dad was visiting and then two days ago - for the first time in years. Why fried plantain? I'm not sure, maybe because I will be going back to visit Trinidad and I felt like some "home food". It will be my first time back in 6 years come April, Liam's first time but Lucas' second time (he was there when he was 11 months).

We immigrated to the US because of the possibilities - both for ourselves and our children. But this doesn't come without a price. I see it in my own children who won't eat the Trinbagonian dishes I still make and they have never eaten..fried plantain! It is the loss of culture, history, family...things that I feel they can never truly understand. Not only are they losing their West Indian culture, they are also losing their German heritage as well. While we knew that would be the case when we moved here and while we know that they will develop in their own culture it still makes me a bit sad sometimes. They've never tasted sapodilla - one of my favourite fruits.

But back to my fried plantain. When the plantain is ripe (turns black outside), cut into thirds, slice in 1/2 and fry. This isn't for the faint-hearted since ripe plantains absorb tons of oil! (Maybe that is what makes it extra yummy?) It is very sweet. The smell of the oil mingled with the plantain, while delicious to me, may not be as pleasant to your spouse and children so open up those windows and doors and run the vents over the stove top!

p.s. If you notice that I have some spelling "errors" in my post, I've decided to go ahead and post in my native (British) English instead of American English as I've done in the past. Since it is my blog, I figured I'll stem the tide of my own personal loss, at least in some small way.
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Comments

Aels said…
I love this post! It is so true. It is something that crosses my mind all the time.
24 February 2009 at 09:51
Greta said…
I can relate so much to this post. Fortunately, we've lived in cities where the ingredients for Trini dishes are relatively easily available, so over the years I've made callaloo, curry chicken, dhal, mauby ....
17 May 2009 at 10:01
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