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HFW Fried, sliced, spiced plantain (or banana)

You'll need medium-ripe plantains with yellowish skins patched with black: if

they're too ripe, they'll go mushy and absorb a lot of oil. This easy dish

the perfect introduction to plantains, though it also works well with a green

or slightly underripe banana is delicious alongside chicken or fish. Serves

four.

Around 750g fairly ripe plantains

Sunflower oil

Butter

1 garlic clove, peeled and finely chopped

Chilli flakes or cayenne pepper

Sea salt and freshly ground black pepper

Lemon juice (optional)

Peel and slice the plantains on the diagonal about 7-8mm thick. Heat a

tablespoon of oil and a knob of butter in a wide frying pan over a medium heat.

Fry a batch of plantain slices in a single layer for three to four minutes,

until golden brown. Watch them carefully and turn often, because they burn

easily. Transfer to a plate lined with kitchen paper, then fry the rest. Return

all the plantain to the pan with another knob of butter, the garlic, some

chilli flakes or cayenne and plenty of salt and pepper. Cook for a minute or

two, tossing the lot together, and serve hot, with a squeeze of lemon, if you

like.