Boil’em, mash’em, stick’em in a stew,
A staple of the Caribbean diet, plantains are a close cousin to the banana. They mature in a similar way, the more yellow they get, the sweeter and softer they become. Green plantains are tough, and are usually boiled and mashed, or fried into chips. I recently decided to fry up some green plantains, here’s their story.
2 Green Plantains
Vegetable Oil for frying
1/4 cup ketchup + 1-2 Tbsp Chipotle Paste (adjust for your level of picante)
Peel the plantains and slice them into 1/2 inch rounds (I like to do this at a slight angle, making them larger). Boil a pot of water and add the plantains, when they start to soften and turn yellow, drain and pat dry with a paper towel. Heat enough vegetable oil (med-high) to cover the bottom of a frying pan (or use a deep fryer if you have one). Fry for a few minutes on each side, or until golden yellow/brown. Drain off the excess oil on a paper towel, salt and serve with chipotle ketchup.
These have a wonderful texture. They’re definitely heavier than your average french fry, but it’s a nice starter/snack or addition to any island style meal. In a lot of places in the Caribbean these will be served with a mix of mayonnaise and ketchup. Screw that, the chipotle ketchup will rock your world. Get some!