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The following is a famous Creole way of cooking Plantains that has fallen in desuetude, but which deserves to be resurrected as one of the most delightful methods of preparing Plantains:
Have ready a pile of hot ashes in the oven. Put the Plantains (unpeeled) into the ashes and cover well with ashes. Let them roast thus for half an hour; then take out, peel, cut into quarters and sprink