Marie Monde, Mange et Mode

Plantanos/Plantains are the banana’s beautifully savory sister. The plantain is an international superstar, as it is a staple in West African, South East Asian, Caribbean and Latin American cuisine. Similar to fine wine, plantains taste even better with age. While they are edible while green, they are, in my opinion, best when they are dark, ripe and sweet. They are also typically cooked before eating, as they are super high in starch in their natural state.

My favorite way to eat them is when they are sweet and fried, as this method allows for a crispy edge and super tender center. The method is known as Plántanos Maduros in the Spanish speaking world and fried sweet plantain (or simply “plantain”) to English speakers.

So why eat plantain you may ask? Well, on top of being absolutely delicious, they are are packed with fiber, potassium, magnesium and vitamins A, C, and B6.

As I type this, I feel a bit silly, because they are such a simple-to-make staple that I never really put much thought into the “recipe”. But after making them for a friend, I was reminded that many people may not know how to make them. My apologies guys, I never want to gate keep. And this deliciousness should be shared with the world. So without further delay, please find my recipe below!

Ingredients

• 2 large plantains
• 1 tbsp avocado oil
• Optional Ingredients (for topping):
• 1 tsp brown sugar
• 1 tsp adobo seasoning (I use Goya)
• 1 tsp creole seasoning ( I use Tony’s)

Instructions

1. CUT: Slice Plantains on a bias (slice in a slanted, diagonal angle), cutting in thick, 1/2 inch chunks.
2. FRY: Heat oil in a large, non-stick skillet. Add plantain slices into the hot skillet, being careful not to overcrowd, working in batches if needed. Fry plantain for 2-3 minutes, or until plantain slices are golden brown and slightly crisp on each side.
3. SOP: Remove plantains from heat and place on a paper towel- lined plate. Use an additional paper towel if needed to sop up any excess oil.
4. SERVE: Season plantain as desired and serve! Top with brown sugar, a savory spice, or a mix of both. I like to mix equal parts brown sugar, adobo and creole seasoning by placing them in an empty seasoning bottle, shaking the bottle up and shaking the mix on my plantain slices.

Pro Tips:

To cook faster, put whole plantain in microwave (peel and all) for a few seconds so it softens. However, if you have the time, I high recommend cooking solely in the skillet

To Ripen plantains, place in a paper bag (the ethylene gas produced in the bag help the plantains to ripen faster) or bury plantain in a bowl of uncooked rice (again, there is ethylene gas released that speeds the ripening process).

Substitutions:

• Fry plantain in butter and brown sugar to caramelize them and then top with savory seasonings

• Use Old Bay instead of adobo and creole seasoning

• Use grapeseed or canola oil, or any other neutral oil as a substitute for avocado oil