The plantain fruit is indigenous to all the tropical caribbean islands. Often confused with its banana cousin, it can be uniquely identified by its unripe rigidness, which otherwise the two are indistinguishable. They can be cooked green, semi ripe or fully ripe and are included in many latin caribbean recipes including: -Plantain salads -Plantain fritters -Cuban FuFu. However pan fried is the most common cooking method!
Here's a a quick recipe to satisfy any Caribbean food craving in an exotic manner!
1 scotch bonnet (replace with mild chillies if needed)
1L Raisin Oil
1 Thyme Stick
5 spring onions
3 Curly Parsley Sticks
Salt Black Pepper
Cut you scotch bonnet in half and remove the seeds. Slice the flesh really fine. Leave to rest. Cut the extremities of the plantains, make a little incision on the whole length to remove the skin then chop then in thick round slices. Heat the oil in a frying pan and brown the spring onions, parsley and thyme. Add the banana slices and leave to brown around 5 mins by watching that they don't burn. Drain them in greaseproff paper. Salt and pepper them, sprinkle the sliced scotch bonnet chili and serve immidietly with lime wedges.