Description
This dish captures the essence of the vibrant Caribbean cuisine, bringing together the natural sweetness of ripe plantains with a delightful blend of aromatic spices. It's a true taste of the tropics that will transport you to sun-soaked beaches and exotic flavors.
Plantains, a close relative of bananas, are the star ingredient in this recipe. When ripe, their firm texture and slightly sweet flavor make them perfect for frying. The plantains develop a beautiful caramelized exterior while maintaining a soft and tender interior, creating a delightful contrast of textures in every bite.
Fried plantain may be served as a snack, a starter or as a side dish to the main course, such as with Jollof rice, Jerk Chicken, barbecued meat, tomato stew or beans.
Ingredients:
4 large yellow-ripe plantains, peeled
1 tablespoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper, or more to taste (optional)
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
2 tablespoons warm water
Vegetable oil for frying
Directions:
Cut the plantains into diagonal slices about ½ inch thick.
In a medium bowl, combine the ginger, cloves, cayenne, nutmeg, cinnamon, and salt. Stir in the water to form a paste.
Add the plantain slices and toss to coat well. Let stand 30 minutes.
Preheat the oven to 200° or keep warm function.
Pour enough vegetable oil into a large skillet on the stove-top or an electric skillet to reach ½ inch up the sides.
Heat the oil over medium-high heat until hot but not smoking.
In batches, fry the plantain slices, turning once, until golden brown, about 5 minutes.
Using a slotted spoon, transfer the fried plantains to a paper towel lined baking sheet, and keep warm in the oven while frying the remaining plantains.
Serve warm.
