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1
Combine minced garlic, ginger and mango on a cutting board and mince together with the salt to form a paste.
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2
Scrape mixture into a glass or pottery bowl and whisk in the oil.
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3
Add rum and combine until smooth.
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4
Add the chicken chunks and toss together well.
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5
Refrigerate overnight, covered.
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6
Toss every hour while you are awake, at least 3 times.
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7
Light the barbeque grill.
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8
Place the marinated chicken on long skewers.
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9
Brush the chicken with some of the marinade.
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10
When the fire is ready, cook the chicken on all sides until about half done.
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11
Remove to a platter and brush on more marinade.
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12
When cool enough to handle, remove from long skewers.
-
13
On short individual skewers, alternate chicken, mango chunks and tomatoes.
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14
Brush all with marinade.
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15
Return to grill and cook on all sides until done.
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16
Arrange on a platter and garnish with cilantro.
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17
Serve with tostones.
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18
To Make the Tostones.
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19
Peel 1 large plantain and cut it into 1/2 thick slices.
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20
Melt 1/2 cup lard, peanut oil or coconut oil (or a combination) in a deep pot; it should be at least 2 deep.
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21
Add a cube of bread; when it is browned, add plantain slices and cook until softened.
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22
Remove and flatten each slice (use a tostonero or flatten between 2 heavy plates or under the broad side of a meat cleaver).
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23
Soak 2 minutes in salty water.
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24
Pat dry and return to hot fat.
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25
Cook until browned.
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26
Serve hot.
