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
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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
Mash avocado in a bowl and add all the ingredients.
Mix until even and add a touch of lime juice for taste.
