Blog #15

Plantains
3-4 large plantains (or very unripe bananas) 2-3 cups of vegetable oil salt
This tasty snack is sold in small amounts for pennies all over West Africa. In Conakry, Guinea, vendors slice the plantains lengthwise. In NZerekore (the Guinean forest) however, the plantains are sliced into 1/2 inch thick rounds. Feel free to try both versions. With adult supervision, heat oil until very hot in a fry pan or electric fryer. Put a little salt on plantains and fry until done. The thin lengthwise-sliced plantains will be a deep yellow and should be crisp. The thicker rounds will be brownish and crisp on the outside. The inside of the rounds should not be crisp. Store in paper bags for class.

Hibiscus Drink (Jus de Bissap)
3 cups of dried hibiscus flowers 1/2 tsp. strawberry or pineapple extract (opt.) 1 cup of sugar1/2 tsp. of vanilla extract
Wash hibiscus flowers in lukewarm water. Boil flowers in 2 quarts of water. Do not boil for more than 1 minute or juice will become bitter. Remove flowers and carefully pour juice into container. Be sure to avoid pouring any sediment from the bottom of pot into container. Let sit until cool. Mix in sugar (add more than 1 cup if needed) and extracts. Refrigerate.