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Joined: Jul 2008
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L
Amoeba
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L
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Hi Rose,
My husband, a St Lucian, slices the plantain diagonally and just puts it in a pan with a little oil and fries. Now, I like it with a little butter and brown sugar added...mmmm!

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Is Paella a Caribbean recipe? I love to make it but am not sure of it's origin. I make mine with chicken, Italian sausage, shrimp, mushrooms and green onion - and of course, rice (brown rice).


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Phyllis Doyle Burns
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Paella is technically a Spanish recipe - as in from Spain.

But it has been adopted by many different cultures and tweaked to fit the palates of whomever is eating it.

It's just one of those easy comfort foods that is great on a cold winter night.


Michelle Taylor
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Paella is good, on wintry nights, Michelle. I often take it to family potlucks in my largest electric wok and everyone loves it. Spanish - I thought it would have been South America somewhere or maybe European. Do you make ever make it? What do you put in your recipe?


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Phyllis Doyle Burns
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Welcome Lea!

I hope you enjoy your stay at bellaonline. I'm looking forward to the recipes and folklore you publish on the islands. I'm West Indian and have friends whose families come from the different islands. So it's going to be interesting to read how it's done on your island.

As far as Charity's fried plantains question...

if you're going for sweet, you fry them up after they turn black. In some houses they will double fry them [fry, press and re-fry], but all in all it's how you embellish them. I like to embellish mine with a nice ginger/lemongrass glaze. It's like eating a nice hot ad crispy desert.

If you're gonna have them with your soups or boiled fish you work with them when they are green or just yellowing - the more yellow they get the more sugar develops in them. Try rubbing them down with a nice spice or jerk rub and let sit for a half hour peeled and covered in the fridge. Then slice and fry them.

They all taste good to me though. grin

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