Peel and bias-slice plantains or bananas into 1/2-
o coat. Marinate for 15 minutes.
Brush plantains with oil and
preheated oven 180\u00b0C for about 1 hr (cooking time
1. Cook rice and set aside.
2. Heat 1 T. oil over medium heat. Cook plantains for 4-5 minutes until golden. Remove from heat.
3. Heat remaining oil and saute the onion and pepper for 7-10 minutes. Add stock, beans, cumin, salt and pepper, and cook for 5 more minutes. Mix with plantains.
4. Serve bean mixture over brown rice. Garnish, if desired.
50 degree.
Peel the plantains and cut them in half
nd habanero in the oil for about 5 minutes, until softened
Peel the plantains and cut them crossways into
rom heat and drain. Remove plantains from water, drain and dry
Peel plantains and cut in round pieces, 1-inch long.
Place oil in skillet and heat until very warm.
Place plantains round in oil. When oil is boiling, reduce heat and cook for a few minutes, until plantains are well cooked and begin to change from yellow to golden.
Remove plantains from oil.
With the bottom of a glass, smash each piece of plantain into cookie shape.
Turn heat to high and place plantains in oil.
Let them brown until golden.
Strain and place on paper towel.
Sprinkle with salt.
o a gentle simmer; cook for 15 minutes. Remove from heat
the plantain helps).
Cut plantains crosswise into 1-inch thick
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 plantains diagonally or round; should be
Grind together grated ginger root, pepper, and salt, then mix with water.
In a glass bowl toss together the plantain cubes and spice mixture.
In a deep skillet, heat oil (just deep enough to allow plantains to float) to 350 degrees F. Fry plantains, turning once, until golden brown on both sides. (Don't try to fry them all at once; they should not touch each other while frying.).
Drain on absorbent paper, keep in warmed oven until all the plantains are fried. Serve kelewele immediately.
Pre-heat oven to 400 F.
Peel the plantains, place them on a baking sheet and rub them with butter or oil.
Bake the plantains for 30 minutes, then turn each one and bake for another 15-20 minutes or until golden on both sides.
Remove the plantains from the oven, made a horizontal slit on the middle of each plantain, and stuff them with the cheese slices.
In a few minutes the cheese will have melted, serve immediately, with or without hot sauce.
o 325\u00b0F.
Peel plantains and slice into 1-inch
Peel plantains and slice diagonally into 1-inch slices.
Heat oil in a nonstick pan.
Fry plantains until a fork will go through them easily or until they turn golden brown (depends on how crispy you like them).
Drain on paper towel.
Then sprinkle with salt and vinegar for the tang-ohh!!
Peel the plantains and place in a steamer
right-side up, onto the plantains. Smash the plantain slices by
With a small sharp knife, cut off both ends of the plantains, and cut in half.
Carefully slit just the skin along the natural ridges of each plantain.
Ease up the edge of the skin and run the tip of your thumb along the plantains, lifting the skin.
Gently peel away the skin and slice the plantains lengthwise. Heat a little oil in a large frying pan and fry the plantain slices for 2-3 minutes on each side until golden brown.
When brown and crisp, drain on paper towels and serve hot or cold, sprinkled with chives.