Calling this a recipe feels like lying.  I mean there are like two steps and three ingredients.  It is simple, quick, and scrumptious.  I discovered I loved plantains while on the Whole30 challenge and now they are positively a staple in my house.  Just keep in mind that you will buy them one week to use the next, these stinkers take forever to get ripe enough!

Ingredients:

1 very ripe plantain (I do mean very ripe, the skin should be black)

1 tsp coconut oil for frying

Cinnamon to taste

Process:

Peel the plantain.  I like to slice the ends off and then make a cut down the length of the plantain.  It makes it easier to peel the skin off in one try.  Slice the plantain into roughly ½” wide pieces.  I like to cut on the bias for more surface area.  Heat the coconut oil in a frying pan and add the plantain slices.  Cook roughly 3-5 minutes a side or until the bottom surface is golden brown.  Turn the plantain slices over and cook 3-5 minutes, or until golden brown.

Dust with cinnamon and serve.

This pairs delightfully with spicy dishes like jerk chicken.  It is a little sweet but not overly so and has a nice starchy texture to help draw the heat away.

Love and favorites,

Betty

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