Usually, I encourage folks to eat local seasonal produce. There’s so many solid  reasons to buy locally and eat seasonally, I even wrote a sweet practical guide how to do it.

But when it comes to plantains, I make an exception. If you are going to treat yourself occasionally to exotic imported produce, treat yourself to plantains!

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You may have seen plantains in your neighborhood grocery store already, all the way at the end of the produce aisle with the other "Hispanic" items. Plantains look like big bananas. But they are used very differently.

Plantains are to Latin America what potatoes are to North America: a dependable staple food that grows all year. They make a nutritious, potassium-rich and tasty gluten-free side dish, snack, or breakfast.

Green plantains are called verdes and yellow plantains are maduros. 

When Juan sees our rooster Claudio doggedly chasing one of the hens, he exclaims, "Toma su maduro!" Which literally translates to "Get your ripe one!" 

Uh, you figure it out.

Anyway. Plantains are super versatile and can be used green or ripe. If you’re new to cooking plantains, I recommend starting with ripe ones since they are easier to prepare.

The simplest way to get your ripe ones on your plate is to pan-fry them. Easy to make, easy to eat, and easy to appreciate, pan-fried ripe plantains are the perfect balance of sweet and savory. 

Prep time: 5 min

Cooking time: 5 min

Serves 2

Ingredients

  • 2 large ripe yellow plantains

  • Good high heat cooking oil like coconut or sunflower

  • Salt

Utensils

  • Large heavy bottomed frying pan (a cast iron skillet is ideal)

  • Sharp knife

  • Cutting board

  • Baking dish and 300° warmed oven (if not serving the plantains immediately)

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Directions

  • Peel and slice the plantains. You can slice them into "rounds" or cut the plantains into 2-3 inch chunks and slice each chunk lengthwise into 3 slices. The shape really doesn't matter, but make sure the pieces are of a uniform thickness about ½ inch.

  • Pour 2 Tbsp of oil into the skillet and heat over a medium-high flame.

  • Add the plantain slices. IMPORTANT: Add the sliced plantains to the skillet when the oil is HOT. Frying in hot oil makes the plantains light and tasty. Putting them in cold oil makes them sodden and greasy.

  • Fry for about 3 minutes if the plantain peel was more yellow, 2 minutes if it had brown patches. 

  • When the edges of the plantain slices begin to brown just slightly, carefully flip each one and fry on the other side until golden with slightly browned edges. 

  • Lift out the slices and drain on a paper towel or egg carton for a minute or so.

  • Serve immediately OR transfer the plantains to a baking sheet and keep warm in a 300° oven

Try them topped with a little hot sauce alongside a bowl of Spicy Cacao Black Bean Chili.


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Kristen Krash is the co-founder and director of Sueño de Vida, a regenerative cacao farm and reforestation mission in Ecuador. Sueño de Vida works to educate and inspire everyday people about permaculture, sustainable living, environmental activism, and healthy living all in the name of living more in harmony with nature to create a better world for us all.

You can support the Sueño de Vida mission today by purchasing our cacao or contributing to direct reforestation.

Thank you.


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