My workplace is having a potluck for Hispanic Heritage Month, and I decided to try my hand at making tostones/patacones. My concern is whether they will be okay to eat the day after being made, or if I'm better off trying something else? I will not be able to do the 2nd fry the morning of, unfortunately. I was thinking of making a tres leches cake, but someone else already claimed it and I wanted to contribute some variety lol.

This is the recipe I was planning to follow, if anybody had suggestions how to keep them crispy/a better recipe to follow. https://hostthetoast.com/tostones-fried-green-plantains/

Thanks for any help!

I made this recipe recently: https://www.thecaterer.com/indepth/recipe-curry-goat-andi-oliver and the flavours are superb, but I spent half the meal picking the cardamom pods, bits of clove and chunks of star anise out of my mouth. It kinda ruined the meal so it makes me think I did something wrong.

Was I not supposed to leave these whole spices in? Andi's recipe never says to remove them and I honestly can't imagine that we're supposed to eat them - cardamom pods are disgusting, as are the hard woody pieces of star anise.

Or is it the norm to just pick these bits out of your mouth as you eat?

I'm not Caribbean, although this is my favourite cuisine so I'm keen to learn more about what I'm getting wrong here.

Btw it's a great recipe, highly recommended. But next time I'm going to put all the hard whole spices into a little bouquet garni to avoid this happening again.

Making pikliz for the first time. Can’t wait to pop this open on Tuesday!

#caribbeanfood

Soooo good.