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!
1 very ripe plantain (I do mean very ripe, the skin should be black)
1 tsp coconut oil for frying
Cinnamon to taste
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,