Plantains

Banana’s Big Brother Turns Sweet and Velvety

It’s ironic how we limit bananas to just dessert or breakfast. Hold on! Add one beauteous flavor by using plantains—another member of the banana family. This is a major food around the warmer climes of the world. There are two ways to serve plantains: savory and sweet. For this recipe we get them to the edge of compost-ready to yield the sweetest dish.

I buy plantains and let them hang out for a couple weeks until the skins are solid black.

Very ripe plantain [below] and banana

Plan one plantain per 2-3 diners

This is almost a “no-recipe” recipe. You can change out the oil for butter, and vary the spices. I like nutmeg. For a butter based dish, brown the butter and sprinkle rubbed sage on the cooking slices.

INGREDIENTS:

  • plantains – 2
  • coconut oil – 2 TBS
  • allspice – 1/4 tsp
  • salt and pepper
Cutting on a sharp bias increases the size of each bite

INSTRUCTIONS:

  1. Peel the plantains and slice into 1/2 inch rounds. I prefer to slice them at an angle to yield larger pieces
  2. Heat up a skillet on medium-low and add in the oil
  3. Lay in the plantain slices in a single layer and do not disturb for a minute or two
  4. Flip plantains and sprinkle with allspice and continue to sauté for a minute or two, until mostly brown
  5. Serve warm with salt and pepper

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