Tostones with Mango Salsa

This is a staple food throughout Central America and the Caribbean Islands.

photo:https://www.primalpalate.com/paleo-recipe/tostones-with-mango-salsa/

Place and Time of Origin

The origin of tostones is very mystifying as some believe this dish is a Latin American cuisine whereas others believe the dish is Caribbean. The dish was introduced in the early 16th century when they adapted to the tropical environment in the region.

The origin of some ingredients are native whereas others are from external influences. Bell peppers, tomatoes, limes, salt, and lard from pigs are all found within Latin America. Plantains originate in Asia, along with mangos, and garlic, but have been introduced to Latin America where they serve as common ingredients in most dishes.

History

Tostones is derived from the Spanish word “tostar” which means “to toast”. Typically, tostones are served as a snack and not usually consumed as a meal itself. Although plantains are healthy, the process to make the tostones becomes high in calories and fat; salt and lard are heavily used during the cooking process. Additionally, the plantain is fried twice, giving the golden-brown color.

Salsa originates in Central and South America in pre-Columbian times with Aztec, Incan, and Mayan dishes. Salsa is the Spanish word for “sauce.” Traditionally salsa is an uncooked sauce consisting of fruits, vegetables and spices as a flavoring.

Equipment

→ Knives

→ Bowls

→ Mixing Spoon

→ Stove

→ Skillet

→ Plate

→ Forks

Ingredients (and their origin)

To serve 16

→ 2 cups mango (Southern Asia)

→ ½ cup red onion (Europe)

→ 1 cup green bell pepper (Central America and northern South America)

→ ½ cup tomato (Mexico)

→ 2 clove garlic (Central Asia)

→ ¼ cup extra virgin olive oil (Mediterranean)

→ 4 limes (Mexico)

→ 4 tsp salt (Latin America)

→ 1 cup lard (Latin America)

→ 10 whole plantains (Originated in tropical Asia and was brought to Latin America where it became a common dish found in multiple countries)

→ Himalaya pink salt (Pakistan)

To Prepare the Dish

To make the mango salsa…

→ Peel the skin of the mango, and finely dice. Finely dice the red onion. Remove the seeds from the green bell pepper and tomatoes, and finely dice them as well. In a medium-sized bowl, toss these ingredients together. Add the minced garlic, olive oil, lime juice, and salt. Stir to combine all ingredients, and chill until time to serve.

To make the tostones...

→ Heat a cast-iron skillet over medium-high heat. Add the lard to the skillet to heat for frying. Peel the plantains, and cut them into large 1-inch chunks. Place the plantain pieces in the skillet, and fry them on each side until golden brown.

→ Remove the plantains from the skillet, and press down each plantain with a ramekin or flat bottomed bowl to create a small pancake. Fry the plantains again for one minute per side.

→ Remove the plantains from the skillet, and sprinkle them with salt. Serve them topped with the mango salsa.

Citations

“About Tostones.” ifood.tv. Accessed February 24, 2020. https://ifood.tv/south-american/tostones/about.

“American Latino Theme Study: Food (U.S. National Park Service).” National Parks Service. U.S. Department of the Interior. Accessed February 25, 2020. https://www.nps.gov/articles/latinothemefood.htm.

Haraminac, Eileen, and Michigan State University. “Fruit Salsa: A Spicy, Culinary Delight.” MSU Extension, 4 Oct. 2018, www.canr.msu.edu/news/fruit_salsa_a_spicy_culinary_delight.

Hayley. “Tostones with Mango Salsa - Primal Palate: Paleo Recipes.” Primal Palate. Accessed February 24, 2020.https://www.primalpalate.com/paleo-recipe/tostnes-with-mango-salsa/.

“Puerto Rican Tostones Recipe.” SPOON. Accessed February 25, 2020. https://www.spoonfoodtours.com/how-to-make-uerto-rican-tostones/.

“A brief history of garlic”, Southern Exposure Seed Exchange, accessed March 30th, 2020, https://www.southernexposure.com/blog/2017/09/a-brief-history-of-garlic/

“Limes: Origins - Consumption - Nutrition Facts - Health Benefits, Nutritious Facts, accessed March 30th, 2020 http://www.nutritiousfruit.com/limes.html

“Fruit Salsa: A spicy, culinary delight”, Michigan State University, accessed March 30th, 2020, https://www.canr.msu.edu/news/fruit_salsa_a_spicy_culinary_delight

“Mango”, CRFG, accessed March 30th, 2020 https://www.crfg.org/pubs/ff/mango.html

“The History of Bell Peppers”, The Kitchen Project, accessed March 30th, 2020,https://kitchenproject.com/history/Peppers/Bell-Peppers/index.htm

“Red Onions”, Specialty Produce, accessed March 30th https://www.specialtyproduce.com/produce/Red_Onions_1 714.php

“Pakistan Wants You to Know: Most Pink Himalayan Salt Doesn’t Come from India”, NPR, accessed March 31th, https://www.npr.org/sections/thesalt/2019/10/03/763960436/pakistan-wants-you-to-know-most-pink-himalayan-salt-doesnt-come-from-india

Victoria K, Xabier M, Tyler V, Kevin B