Tostones with Spicy Guacamole Recipe by Chef Essie Bartels

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.

Preparation for Guacamole