Caramelized
Ripe Plantains
from Vegetarian
Resource Center - Boston, USA
Serves 6 to 8
Plantains turn up everywhere in West African cooking. They're
nibbled as street snacks, pounded into mashes and Foofoos, added
to soups and stews, and served as dessert.
Plantains are used at virtually every stage of their maturing
process. The green ones are peeled, sliced, and deep-fried as chips.
The ripe yellow ones are used as a starch to accompany main dishes,
and the superripe black ones in which the starch has turned to sugar
appear as desserts. This is one way to serve plantain that appeals
to everyone.
- 4 ripe plantains
- 1 tablespoon margarine or oil
- 1 tablespoon sugar
Peel the plantains and slice them into 1/2-inch rounds. Heat the oil
or margarine to foaming in a heavy skillet over medium heat. Add the
plantain slices to the heated oil or margarine and cook for 5 to 8
minutes, or until they are lightly browned and slightly caramelized.
Sprinkle the plantain slices with the sugar, allow the sugar to caramelize
slightly, then remove the plantains from the skillet. Serve warm.
These plantain slices are also particularly good when served over
rice cream, topped with the caramelized oil or margarine from the
pan.
Not in the least bit healthful, but traditional soul "comfort" food.
|
