Plantain delicious recipes

Tostones or patacones are twice-fried plantain patties
In Dominican Republic the tostones are dipped in creole sauce from chicken, pork, beef, or shrimp before eaten.
Fufu is made by boiling the plantains in water and mashing with a fork, or mortar or pilon or stone then is the fufu mixed with chicken stock and sofrito, a sauce made from pork lard, garlic, onions, pepper, tomato sauce, a touch of vinegar and cumin.
Fufu is sometimes separately made with cassava or made with plantains combined with cassava.

Yo-Yo In Venezuela, a yo-yo is a traditional dish
Tajadas placed on top of each other with local soft white cheese in the middle (in a sandwich-like fashion) and held together with toothpicks.
The arrangement is dipped in beaten eggs and fried again until the cheese melts and the yo-yo acquires a deep golden hue. They are served as sides or entrees.

Mofongo Originated in Puerto Rico and popular in the Dominican Republic, is made by mashing tostones in a mortar or food processor with little olive oil & stock.
Garlic and pork crackling, bacon, chicken, shellfish, vegetables, spices, or herbs are also added.
The resulting mixture is formed into cylinders the size of about two fists and eaten warm, usually with chicken stock or broth.
Mofongo "relleno," meaning stuffed, may contain stewed beef, chicken or seafood poured in a center crater formed with the serving spoon.

Relleno de Maduros
A popular Caribbean dish which originated in Puerto Rico. It is sweet plantain mashed with egg and flour stuffed with raisins, olives, capers, ground meat and spices, then rolled into a ball and fried.

Mangú
A traditional dish from the Dominican Republic, consisting of peeled green, boiled plantains, mashed and softened with butter or oil and enough of the hot water they were boiled in so that the consistency should be a little stiffer that mashed potatoes.
It is traditionally eaten for breakfast topped with sautéed onions and accompanied by fried eggs, fried cheese or salami and avocado.

Aloco
Plantains are used in the Ivory Coast dish aloco as the main ingredient. Fried plantains are covered in an onion-tomato sauce, often with a grilled fish between the plantains and sauce