1 plantain (can be made with green ones or ripe ones) per person
salt (to taste--recommended!)
To peal the ripe plantain is very simple: slice down side, and peal a la banana. To peal a green one, I suggest running under really hot water for a few minutes and then slicing down the middle and with the edge of your knife, lifting the skin off little by little. With practice anyone can become an expert green plantain pealer. Then cut the plantain(s) into about 3 inch pieces and boil on high for about 20 min. (with salt--about 2 tsp.) or until the plantain is soft. The ripe one will be softer than the green one, but they will change softness (obviously!).
After they are boiled, drain them and place them in a plate. Take a fork and smush them down. The green ones will be easy to do (if you cooked them sufficiently) and need nothing else. The green one, howe'ver, will need a little of the water it was boiled in to be able to be smushe'd to the best consistency. Both types should resemble the consistancy of mashed potatos. Serve with anything, or eat alone. (Great to eat ripe ones late at night, when its cold, with hot cocoa!) ENJOY! kat