Fried Sweet Plantains
Technically not in the banana family, the plantain is also known as the cooking banana. For this application, the riper the plantain is, the sweeter and more delicious the final dish will be. Pick out plantains that are dark yellow in color and full of black spots.
Serves: 4 servings
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Aug 2008 | Issue #19
- 3 ounce oil, peanut or vegetable
- 2 each plantains, dark golden in color with large black spots
- In a sauté pan, heat oil to 350°F | 177°C - 375˚F | 191°C. Using a sharp knife, cut the tips of each plantain. Using the tip of a knife, cut through the surface of the peel, lengthwise along the plantain. Using a finger, slide along the inside of the peel, removing the skin and keeping the flesh intact. Cut on the bias, slicing the plantain into coin-size pieces. Add to the hot oil in batches, cooking 2 - 3 minutes per side. Remove from the oil onto paper towels. Lightly season them with salt and serve immediately.
Beer Pairing Tips for Jamaican Cuisine:
With the strong and aggressive flavors from the curry and Jerk, try stronger beers that will stand up to the spices and chilies. Think IPA's, Double Reds, American Double | Imperial IPA or even unusual Herb | Spiced Beers. These will stand up to the intensity of the food, rather than be muted by it. Hops will add a nice bitterness that isn’t found in this style of food, adding more complexity to the pairing.
Other Jamaican Recipes to Compliment this Recipe:
