About: Fried Plantain   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

This is a traditional West African snack that can also be served as a vegetable. The idea of frying plantains has crossed the Atlantic and the practice can be found in virtually all parts of the Caribbean. Methods differ slightly. In Spanish-speaking islands the plantains are sometimes flattened and fried and called tostones, while in Haiti they are known as banana pesé and usually accompany griots de porc. They are sprinkled with Sugar and served as dessert in Guadeloupe and are the traditional accompaniment to Cuba’s picadillo. In still other islands they are fried crisp and eaten as snacks or hors d’oeuvres. This is a basic recipe that individual cooks can adapt to their own methods.

AttributesValues
rdfs:label
  • Fried Plantain
rdfs:comment
  • This is a traditional West African snack that can also be served as a vegetable. The idea of frying plantains has crossed the Atlantic and the practice can be found in virtually all parts of the Caribbean. Methods differ slightly. In Spanish-speaking islands the plantains are sometimes flattened and fried and called tostones, while in Haiti they are known as banana pesé and usually accompany griots de porc. They are sprinkled with Sugar and served as dessert in Guadeloupe and are the traditional accompaniment to Cuba’s picadillo. In still other islands they are fried crisp and eaten as snacks or hors d’oeuvres. This is a basic recipe that individual cooks can adapt to their own methods.
sameAs
dcterms:subject
abstract
  • This is a traditional West African snack that can also be served as a vegetable. The idea of frying plantains has crossed the Atlantic and the practice can be found in virtually all parts of the Caribbean. Methods differ slightly. In Spanish-speaking islands the plantains are sometimes flattened and fried and called tostones, while in Haiti they are known as banana pesé and usually accompany griots de porc. They are sprinkled with Sugar and served as dessert in Guadeloupe and are the traditional accompaniment to Cuba’s picadillo. In still other islands they are fried crisp and eaten as snacks or hors d’oeuvres. This is a basic recipe that individual cooks can adapt to their own methods.
Alternative Linked Data Views: ODE     Raw Data in: CXML | CSV | RDF ( N-Triples N3/Turtle JSON XML ) | OData ( Atom JSON ) | Microdata ( JSON HTML) | JSON-LD    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3217, on Linux (x86_64-pc-linux-gnu), Standard Edition
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2012 OpenLink Software