January 6, 1997
Volume II of my travels.

Travel Journal - Volume 2 cover
Coming from Livingstone, Zambia, the other side of Victoria Falls, I ended up in Lusaka. I decided I was going to try and meeting Lisa and Terrence.
Swimming around in the Zambezi above Victoria Falls was quite an experience – Random thought.
Anyway, I met a bunch of Swedish med students in Livingstone on their way to Lusaka. We all jumped in a bus together. One of the baggage handlers dropped pack on my Zebra masks and cracked them – no hard feelings. But, I made him pay me. I figure if you make a living out of hustling people, if you broke something the person would be very compassionate and perhaps a fool if they let it slide. I didn’t give him too difficult a time over it.
Getting into the bus, the first sign that we were going to have trouble was probably the fact that they had to push start the entire bus. We went along well for a while, and then it happened. The big breakdown. It was raining and we had to get our bags down. One thing about these African rains is they come hard and fast.

Push Starting the Bus - Lusaka, Zambia
We ended up having to hitch ~200KM back to Lusaka. No problem, I guess Lusaka is like Jo-burg -lots of crime. I got sorted out with the Swedes at the hospital. All the students are women and they’re all beautiful and all extremely nice. I’d date a Swedish doctor!
I just had homemade tostones for the first time. I thought I was buying green bananas and they ended up as green plantains (not clearly marked) – an opportunity to try cooking a new food presented itself.
Plantains are a type of banana – starchy when green, sweeter when ripe. Ripe=brown/black.

Plantains sold at the Cubano bodega around the corner
I’ve had them before and they’re delicious, but apparently there’s some tricks ‘o the trade to making the crispy and flavorful. A dear friend, whose friend is a pro, (yes that’s two degrees of separation) lent some tips.
Here’s the process:
1) Peeling green plantains is not the easiest task – make sure you’ve got mad knife skills.
2) Slice diagonally so the pieces are ovals, not circles
3) Soak for 15 mins in water. Add Adobo powder for flavor (keep the water handy).
4) Fry in vegetable oil – medium heat to soften the plantains for about 5 mins (browned slightly on each side)
5) Squish the plantains in a tostanera and throw back into water for a minute or so – take out and set aside (apparently the second water bath helps make them crispy)
6) Turn up the heat and fry the flattened plantains until crispy.
7) I used a garlic and olive oil dipping sauce.
Here’s what they look like – yum. They had the texture of french fries.
Not a fan of cooking? It’s much easier to order tostones from the nearest Dominican/Cuban/Puerto Rican restaurant you can find.

Green plantains and the finished product