Peel Plantain, and cut it width wise
ver medium-high heat. Add plantain halves and fry, turning once
Peel and slice plantain.
Using large frying pan, fry plantain until brown.
(Be careful not to have frying pan too hot).
Serve hot or warm.
Can be served with rice and any type of meat.
Peel plantain and slice thinly.
Heat oil and fry until crisp.
Sprinkle with salt.
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
ave about eight slices per plantain each about four inches long
killet over medium heat. Fry plantain slices in the hot oil
th the shape of the plantain).
Heat oil, then fry
nife to help scrape the plantain off the spatula, deep-fry
Peel plantain.
Slice long way in about 3 to 4-inch each slice.
Heat oil in frying pan on medium.
Place plantains in hot oil.
Turn over when other side browns.
When both sides are done, take out and drain on paper towel.
Serve as an appetizer or side vegetable.
nion is soft.
Add plantain, pineapple and tomatoes; cook until
Plantains are ripe when the skin turns black and they are soft to the touch. Peel the plantain and cut in half. (I've found it easiest to peel by scoring the skin with a knife in several spots before attempting to peel).
Put plantain in a pot covered with water and boil until soft (I have no idea on the time, will update the recipe after I try it).
Drain water and mash in pot with a potato masher.
Add butter and salt as to taste.
For the tomato relish, heat the ghee in a medium saucepan on medium heat. Add the spices and toast for 2 mins. Stir in the onion, garlic, ginger, sugar and tomato and cook for 2-3 mins. Pour in the vinegar and simmer 10 mins. Season with salt. Spoon into a bowl and set aside to cool.
Heat the oil in a deep skillet on medium-high heat. Fry the plantain slices in 3 batches for 3-5 mins. Remove with a slotted spoon and drain on paper towels. Serve warm with the tomato relish.
Peel the plantain and cut it into 1-inch chunks.
Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
Cut plantain into three sections. Quarter each section so you have twelve pieces. Season plantain pieces with garlic powder.
Heat oil and margarine together in a small skillet over medium heat. Cook plantains in hot oil until lightly browned, 2 to 3 minutes per side; season with black pepper and continue to cook until slightly darker in color, 2 to 3 minutes more. Remove skillet from heat and drizzle agave syrup over the plantain pieces. Sprinkle brown sugar and cinnamon over the plantains.
Cook 2 to 3 minutes with cover on.
Plantain leaves can be dipped in milk or canned milk, then in flour and fried over low heat for 30 minutes.
Serve hot or cold like chips.
Peel plantain, and diagonally cut into 1/
f the following:.
1. Fried plantain: Cut the plantains into pieces
n the pan.(Fry 1 plantain in each batch). When the
Cut the plantain horizontally into 2 halves. Cook