The two-frying method is what makes tostones special. First, rounds of green plantain are fried until just soft. They are then taken out of the oil and pressed flat with a flat wooden tool or the bottom of a glass - making them into little discs. These discs go back into the hot oil for a second fry until they turn crisp and golden. This double cooking creates a texture that a single fry could never achieve.
Plantains are a variety of banana that originated in South and Southeast Asia, travelled to Africa, and then came to the Caribbean with explorers and traders centuries ago. Today they are grown all over Cuba and the Caribbean. Unlike sweet bananas, plantains stay firm when cooked and take on a mild, earthy flavour that works well with garlic, lime juice and salt - the classic tostones seasoning.
Tostones are one of those foods that children and adults both love immediately. In Cuba they are served as a side dish at almost every meal, piled up in a basket on the table for everyone to grab. Street food stalls sell them warm in paper cones, sprinkled with salt and sometimes topped with a drizzle of garlic sauce. They are easy to make, satisfying to eat and completely delicious.