Over the past few days I have become absolutely obsessed with plantains! I first tried them a while back in Panama where they are served with almost everything! Plantains are native to tropical climates and are immensely popular in the Caribbean and Central America. In Panama, they were usually served as baked plantain chips, or fried, although they are also used as an ingredient in traditional meals. As a relatively lesser-known fruit, the plantain is essentially a banana but less sweet and generally larger. The key difference being that plantains are used as vegetables and therefore cooked, while bananas are eaten raw as fruits.
So while shopping in the supermarket the other day, I spotted them from afar -next to the yuccas and the other exotic fruits and vegetables- and couldn’t resist buying a couple.
I cook these for breakfast by lightly frying them in coconut oil. They taste a bit sweet (but less so than bananas) and are more starchy, kinda similar to sweet potatoes.
To remove the skin, cut the plantain lengthwise and then peel the skin off. Then, slice the plantain in approximately 1 cm thick slices.
Heat coconut oil in a non-stick pan and fry the plantain slices until browned and then flip them over to the other side and repeat.
Serve with some cinnamon!
- 1 large plantain
- coconut oil
- Cut the plantain in slices.
- Heat coconut oil in a pan and cook slices until browned and then flip over to brown the other side.
- Serve with a sprinkle of cinnamon.