Spicy Fried Plantains
4 large plantains, peeled ¼ teaspoon ground cinnamon
2 tablespoons fresh ginger root, grated ½ teaspoon salt
1 tablespoon ground cloves 2 tablespoons warm water
½ teaspoon cayenne pepper Vegetable oil for frying
¼ teaspoon grated nutmeg
Cut plantains into diagonal slices about ½ inch thick. In a bowl, combine ginger, cloves, cayenne, nutmeg, cinnamon, and salt. Stir in water to form a paste. Add plantain slices and toss to coat well. Let stand 30 minutes.
Preheat oven to 200 degrees F. Pour enough oil into large skillet to reach ½ inch up the sides. Heat oil over medium high heat until hot but not smoking. In batches, fry plantain slices, turning once, until golden brown, about 5 minutes. Using a slotted spoon, transfer fried plantains to a paper towel lined baking sheet and keep warm in the oven while frying remaining plantains. Serve warm.
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Plantain Soup
Makes 4 to 6 servings.
3 semi-ripe plantains (yellow with some spots)
6 cups chicken broth
1 teaspoon ground cumin
1 large carrot
Black pepper
1 tablespoon oil
Salt
¼ cup chopped onion
Cut ends from plantains and peel fruit. Cut fruit into ½ inch thick slices. Grate carrot and sauté in oil, with onion until tender. In heavy saucepan bring broth to boil with plantains and cumin, add onions and carrot. Simmer, covered until plantains are very tender, 20 to 25 minutes. In blender, puree mixture in batches until smooth. Season with salt and pepper.
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Green Plantain Chips
Peel green plantains. Cut diagonally into very thin slices. Let stand in ice water for ½ hour. Drain, pat dry. Fry in deep hot oil at 370 degrees F. until lightly browned and crisp. Drain on paper towels, sprinkle with salt. Serve as a garnish with fruit salad or as an appetizer.
4 large plantains, peeled ¼ teaspoon ground cinnamon
2 tablespoons fresh ginger root, grated ½ teaspoon salt
1 tablespoon ground cloves 2 tablespoons warm water
½ teaspoon cayenne pepper Vegetable oil for frying
¼ teaspoon grated nutmeg
Cut plantains into diagonal slices about ½ inch thick. In a bowl, combine ginger, cloves, cayenne, nutmeg, cinnamon, and salt. Stir in water to form a paste. Add plantain slices and toss to coat well. Let stand 30 minutes.
Preheat oven to 200 degrees F. Pour enough oil into large skillet to reach ½ inch up the sides. Heat oil over medium high heat until hot but not smoking. In batches, fry plantain slices, turning once, until golden brown, about 5 minutes. Using a slotted spoon, transfer fried plantains to a paper towel lined baking sheet and keep warm in the oven while frying remaining plantains. Serve warm.
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Plantain Soup
Makes 4 to 6 servings.
3 semi-ripe plantains (yellow with some spots)
6 cups chicken broth
1 teaspoon ground cumin
1 large carrot
Black pepper
1 tablespoon oil
Salt
¼ cup chopped onion
Cut ends from plantains and peel fruit. Cut fruit into ½ inch thick slices. Grate carrot and sauté in oil, with onion until tender. In heavy saucepan bring broth to boil with plantains and cumin, add onions and carrot. Simmer, covered until plantains are very tender, 20 to 25 minutes. In blender, puree mixture in batches until smooth. Season with salt and pepper.
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Green Plantain Chips
Peel green plantains. Cut diagonally into very thin slices. Let stand in ice water for ½ hour. Drain, pat dry. Fry in deep hot oil at 370 degrees F. until lightly browned and crisp. Drain on paper towels, sprinkle with salt. Serve as a garnish with fruit salad or as an appetizer.
