cooking plantain

furndire

Thanks for that Zippy, I had searched but came up with nothing !!!!. I thought it strange there wasn't anything on here

zippychick

furndire wrote: »

Thanks for that Zippy, I had searched but came up with nothing !!!!. I thought it strange there wasn't anything on here

Ah bless:D! I think it's something to do with if you search with a capital letter in the title.... i found that thread but not yours so it is confusing! (but i searched with a small "p")

kacie

I have a yellow turning slightly brown plantain, what can I do with it before it turns completely brown?

Sheahaven

kacie wrote: »

I have a yellow turning slightly brown plantain, what can I do with it before it turns completely brown?

I find this is the BEST stage where it's naturally sweeter yet still has a firm body (...people please focus, I'm talking about the fruit and not me ).


Anyway...

When plantain is like this, there's a lot you can do with them.

One simple way I like them, is to slice it into discs (like you do with carrots). The discs are about 5mm thick.

Then season it with a small pinch of salt and cayenne pepper - don't worry this small amount of seasonings won't overpower the flavour, it kinda enhances the flavour in a subtle way.

Shallow fry in hot oil until a deep golden brown (just turn them over once) - if the oil is too hot they go black and if the oil isn't hot enough they go mushy and very oily.

Remove from oil and drain on kitchen roll paper.
These are nice on their own as a snack, or served as a side to a main meal (rice dishes, etc).

Enjoy! ....and tell me what you think!