Plantains are like bananas in look and shape, but the taste is quite different.
If you’re looking for something to add to your Caribbean dish selection then this is a firm favourite and very simple to prepare and serve.
For my recipe I am using butter, but you can substitute it for Sunflower oil or any vegetable oil. What you don’t want is a strongly flavoured oil as this will take away from the taste, especially in the case of the ripe plantain version.
- Prepare the plantain by peeling and slicing it. One large plantain will server 2-3 people to slice it length ways, first cut the plantain in half across the middle, then cut it into long strips about half a centimetre thick. If you want plantain discs, simply cut it crossways, again half a centimetre thick. Place the uncooked plantain in a bowl ready for frying
- Heat the butter in a frying pan. Once it has melted (but don’t burn it) the pan is hot enough and you can begin to fry the strips of plantain. Give the plantain 1 minute on each side or until golden. If you like it crispy, then give each side an extra minute until the sweet juices caramelise and you get a, dark brown colour.
- Place the fried plantain on a paper napkin for a couple of seconds to soak up any excess oils
Plantain is best served straight from the pan or very shortly after, and as it’s such a quick thing to prepare and cook, I would suggest leaving it to the very last before bringing your guests to table.