Plantains, like their cousin, the banana, are eaten when ripe and yellow. Unlike bananas, they don’t turn mushy when heated, so are great for cooking. When frying, it’s easier to think of them like potatoes, rather then bananas.
A single plantain is about enough for one adult
- In a skillet, heat just enough oil to coat the bottom of the pan.
- When hot, spread the plantain over the skillet. Let fry until browned, then flip. About 5 minutes a side.
- Remove from heat and spice to taste.
- Plantains are usually served with a dusting of chili powder or yellow or red chili sauce. Because they are slightly sweet, it generally isn’t a good idea to use onions or garlic with them (unlike potatoes). But a sprinkling of nutmeg or allspice is quite nice.
- Pour a bit of soup stock (Bone Broth) right before you remove from the heat adds a nice savory taste to the plantains.