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Guyana: Plantains

Guyana-Gyal writes an ode to plantains: “Roast it green, mash it up, season it up with salt and black peppa and chopped onions. Blend it ripe with nuts and milk. Fry it ripe with salt and let you teeth chew on that tough-outside-soft-inside, wrap you taste buds ‘round the salt and sweet, both two-gether. . . .

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