Tostones with Spicy Guacamole Recipe

Source: CLEO TV
Chef Essie puts a new spin on chips and dips with fried tostones and spicy guacamole. Plus, she uses a traditional Ghanian-style mortar to perfect the dish.
Ingredients
- INGREDIENTS FOR TOSTONES
- 1 cup of coconut oil
- 3 green plantains
- Pinch of salt
- 1 tablespoon EssieSpice Mekko Dry Rub
- .
- INGREDIENTS FOR GUACAMOLE
- 2 medium sized avocados
- Salt to taste
- Pinch of ground black pepper
- EssieSpice Mango Chili Medley
- 1/2 red onion, diced
- 1/2 large tomato, diced
- Sprigs of cilantro
- 1 garlic minced
- 1 lime to taste
Instructions
Preparation for Tostones- Peel plantains and cut across into 1-inch pieces.
- Heat coconut oil in a large heavy bottom pot on high heat and check if it's at least 350 degrees F.
- Slowly lower the plantains into the hot oil and fry for about 2 minutes.
- Take out of oil and smash across with a pestle, plate, or bottle so it's flat.
- Refry until crisp and golden brown and remove.
- While still hot, sprinkle on EssieSpice Mekko Dry Rub and salt to taste.
- Mash avocado in a bowl and add all the ingredients.
- Mix until even and add a touch of lime juice for taste.