This fruit is frequently used as a vegetable and a side dish. They can be used at any stage of ripeness, depending on what you are making with them and are usually fried, but can also be boiled or grilled. Plantains are a member of the banana family, they are starchy and low in fat. As plantains ripen, they lose some of their starch and become sweet. When a plantain is ripe, the peel becomes black, the blacker the peel, the riper the plantain and also the sweeter it becomes. Plantains are very popular in West African Cuisine.
The way I enjoy plantains is fried, and I usually wait until the plantain skin is completely black as they are sweeter. I uses them as a side dish to any meat but they are very good when mixed with black-eyed peas and gari.
- Yield: 3-4 1x
- Cuisine: Ethnic
- 2 ripe plantains ( skin is very black and plantain feels soft to touch)
- Small amount of water
- oil to fry
- Peel plantains by cutting the end off and discarding, hold the plantain in hand and slit down the length of the plantain.This slit should only be the thickness of the plantain.
- Remove the peel, they should come off in sections.
- I then cut my plantain lengthwise into four lengths and then each length into 1/4 inch pieces.
- Place the plantains into a bowl and add salt and sprinkle with a small amount of water.
- Place oil, approximately one inch into pan and heat until it just starts to sizzle. Place plantains into oil and fry until golden brown.
- Enjoy alone or as a side dish.
These recipes were originally posted on This and That.