Fried ripe (yellow) Plantain are a Caribbean favourite and they always go down well as an accompaniment, or side order to other meals. You can even eat them as a snack squashed between slices of bread. This quick and easy Jamaican recipe will be a crowd pleaser for all ages, as the sweet fried Plantains taste so good!
It is best to use a fairly ripe plantain, which has blackened or at least has some black spots on the yellow skin, this will determine the sweetness when fried. I personally do not like over ripe Plantain, so I go for a firm (but not overly tough) Plantain with a bit of give in it when squeezed. However, some people love to fry them when the skins have turned totally black and the Plantain is soft and squidgy.
Throughly wash your hands and scrub underneath your nails if you can. Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within reach and you will also save time and make it easier for yourself.
[icon icon_name=”star”] You Will Need:
- Chopping Board
- Sharp Knife
- Frying pan or Dutch Pot
[icon icon_name=”star”] Ingredients:
- 2 ripe Plantains
- Enough cooking oil to lightly cover the bottom of the vessel used for frying
- Sprinkle of Salt to taste
[icon icon_name=”star”] Method:
- Peel Plantain and placing it on a chopping board use the knife to cut on the diagonal, so that you get ‘wide’ slices about 1cm thick
- Pour enough oil to cover the bottom of the vessel, approx. 1cm deep, heat on a medium heat until the oil is hot
- Carefully add the sliced Plantain and fry on both sides until browned
- Sprinkle salt over Plantain to taste (optional)
- Remove from heat and serve
Fried Plantain can be enjoyed as an accompaniment to almost any meal (except soup?!) and are enjoyed throughout the day. Try them with Jamaican Brown Stew Fish, Jamaican Escovitch Fish, Red Herring and Hard Food, Ackee and Saltfish, Steamed Callaloo, Fried Dumplings, Jamaican Rice and Peas, Saltfish Fritters (Stamp and Go), or add them to a fried egg sandwich… Yum!
