Fried Plantains in Tomato Gravy
This recipe was much more work than I expected, so I doubt I’ll be making it much for just Ken and I. But, it’s a perfect side dish to bring to a potluck!
The next time I make it, I’d do the following modifications:
Replace the plain tomato sauce with a more flavorful marinara sauce to give the dish more depth
Less salt (Hard to believe I’m saying this as I qualify as a salt-aholic!)
Instead of berbere, I used the homemade sazón that I made for the Pastelón.
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