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Plantains are widely used in Caribbean and Central American cooking. When the skins are still green, they can be boiled like a potato and taste similar. When the skins turn yellow or even black, they become much sweeter, and are wonderful sliced and fried in a little oil. SERVES 2 Preparation Time: 5 Minutes |
| 1 large plantain | |
| 1 tblsp cooking oil |
Plantains look similar to bananas, but are usually bigger with more of a pointed end. There is also a certain technique required to peel the skins. The best way is to cut off both ends, cut in half widthways, score a couple of lines along the plantain lengthways, cutting through the skin to the flesh. The skin should then peel off easily.
Peel the plantain according to the above instructions - 1 plantain should be enough as an accompaniment to a meal for 2 people.
Slice the plantain lengthways. Heat the oil in a frying pan and gently fry the plantain slices until just browned on each side.
Serve as a side dish with your favourite meal - “Goat Curry” or roast chicken are mine.