Naaaa,
this thang was so GOOOD! And I thought to share this when I made it back this summer however it wasn't Time, but now The Time is.
When I was a girl my mother would make these in the kitchen from time to time in the evening and the smell of oil frying saturated the atmosphere. Back then the smell turned me off and it's not that it smelled bad, but I had not acquired the taste for it. Usually, if you don't like the smell of something you may not like the taste either. Nonetheless I was curious to know what it was and watched it bubble in the little black pot. She told me they were plantains; they looked just like a banana because they are related to them, only with more starch and inedible to eat raw. Plantains are longer than bananas, have thicker skins and the browner they are when you cook 'em, the better. Simple to make and so satisfying to eat. If you can scramble an egg you can fry a plantain.
What you wanna do is...
1) Select your plantain.
2) Peel and Chop
this thang was so GOOOD! And I thought to share this when I made it back this summer however it wasn't Time, but now The Time is.
When I was a girl my mother would make these in the kitchen from time to time in the evening and the smell of oil frying saturated the atmosphere. Back then the smell turned me off and it's not that it smelled bad, but I had not acquired the taste for it. Usually, if you don't like the smell of something you may not like the taste either. Nonetheless I was curious to know what it was and watched it bubble in the little black pot. She told me they were plantains; they looked just like a banana because they are related to them, only with more starch and inedible to eat raw. Plantains are longer than bananas, have thicker skins and the browner they are when you cook 'em, the better. Simple to make and so satisfying to eat. If you can scramble an egg you can fry a plantain.
What you wanna do is...
1) Select your plantain.
- Making sure that the plantain isn't dramatically bruised although dark spots on the skin are ok.
- The browner the skin color the riper it is to cook.
- If the plantain is black it is at it's sweetest from what I've read and is good for baking. If they are green they are not ripe.
2) Peel and Chop
- Chop them however you'd like; thin and long like fries or short and cubed.
- I like to chop mine with one flat side and one rounded side renaming.
- How I did it: I cut the plantain in half. Then, sliced it down the middle "long ways/horizontally" from tip to tip. And then chopped each piece in about 1/4 sections.
3) Heat it up
4) Get it brown
- You can cook these in a small pot or a shallow sauté pan like I've used.
- Select your oil (I used olive oil) and put it on medium heat. Little oil is needed (this isn't a deep fry). Watch the oil and prevent it from burning.
- When you've chopped your plantains the way you like, and the oils hot, place them in the pan or pot.
4) Get it brown
- About 2-4 minutes per side to get a beautiful brown color or to your liking.
5) INjoy!
Plantains are exceptionally good for grilling, frying and making chips. They are so delicious on their own but especially when you sprinkle a bit of pink himalayan sea salt on top. Tell me how you like it. ;) Cheers!
- Place on a paper towel if you so choose.
- Get your favorite dish and load 'em up.
Plantains are exceptionally good for grilling, frying and making chips. They are so delicious on their own but especially when you sprinkle a bit of pink himalayan sea salt on top. Tell me how you like it. ;) Cheers!
Shalom (Peace),
MahYah
5th Day
12.4.14
#ThankfulThursday
flow with me...
stop thinking of what to share and share what you're thinking
MahYah
5th Day
12.4.14
#ThankfulThursday
flow with me...
stop thinking of what to share and share what you're thinking