(Not) Arroz a la Cubana

Oddly, since switching to saba as a staple, I've been craving arroz a la cubana, which is fried yellow plantain with minced beef (or minced pork and beef) and garlic rice.

I just had a skin-steamed saba with spicy bopis and an egg instead (those last two from the canteen down the street), and it actually hit the spot well enough. The banana was thoroughly green, though, so there wasn't that bit of sweetness--which I think suited the dish just fine.

I can't get over how much like a potato that skin-steamed green saba tastes, with the convenience of not having to scrub the skin, and much easier peeling.

Next up (probably, sometime): green saba and cream of mushroom soup! Or, mashed green saba with bacon bits (or corned beef) and cabbage!