Straight from the tropical jungles of Jamaica, I’m personally sharing with you this incredibly simple recipe that’s both sweet, satisfying and a tasty addition to your dinner!
Now I’m sure you saw the word “Fried” and thought “Jen, come on! You’re into healthy stuff and you’re now telling me to fry something?”
Yes and no. On my recent trip to Jamaica, I indulged in a private cooking class on the wonders of Jamaican cuisine with the chef from the Hotel Mocking Bird Hill (the lovely place we were staying at that can serve gluten-free, dairy-free, vegetarian and even vegan travelers!) I love ethnic cuisine, especially those from countries south of the US! So plantains aren’t a new thing for me since eaten them many times both here and in places like Costa Rica and Guatemala.
There are two types of fried plantains: the ones which are gently browned from ripe plantains (which you’ll learn today) and those double fried from unripened, green plantains (which are good, but those are the über-fried ones which we’ll pass on).
Plantains are a member of the banana family but have much more starch than sugar (bananas have a much higher sugar content). Look for plantains which are yellow and developing some darker spots. Unlike a banana, a yellow plantain isn’t ripe. You actually want it to be darker with black spots so that it will be sweeter to eat.
Also, the plantain should be slightly soft… you should feel like there is some give to the plantain inside when you press the peel.
This version of fried (or shall we say “browned”) plantains cook up in minutes. You want to keep the heat low as they’ll burn otherwise. There’s no special seasoning… just warm sweetness!
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