THE SOUTHERN INFLUENCE

Our guest chef is back, HOORAY! Cooked us a wonderful meal of very slow roasted pork shoulder, served with spicy sweet potatoes with onion and red peppers, fabulous collard greens and a dish of black beans with slow roasted corn.  Could have been ordinary but believe me it was not.   Recipes might follow if I can get them out of him!  As usual this meant a very pleasant afternoon in the kitchen, being sous chef and observer.  Whilst shopping  he noticed plantains were on special, what better way to finish his southern/Haiwian meal?  Throws it out to me, plantain fritters?  Found perfect sounding recipe on Epicurious, of course, sweet plantian fritters.   Have to say it was a challenge after the filling meal, even though we waited an hour or so to serve them, but they were irresistible and delicious!