baked plantains

2014-05-24

Plantains are a banana variety that is less-known in the US, but is very popular in many other countries. They are harder, mealier and not as sweet than the dessert banana we know so well. They are not very pleasant to eat raw, but can be quite delicious when cooked properly.

Look for very ripe plantains, with a peel that is nearly completely black, or leave them on the kitchen counter until they get that way. They are a bit sweeter and softer that way.

Our local grocery store Peppers seems to think they've gone bad and put them on sale when they turn black. Or perhaps people don't buy them as readily anymore. I think that's a good time to try something new. :-)

The pictures show a sugar-only bake, which ended up rather dry. A stick of butter can fix that.

INGREDIENTS

This is what you need for 6 servings:

4 medium plantains, very ripe
½ cup brown sugar

optional:

¼ cup unsalted butter
¼ cup dark rum
2 tsp. cinnamon
½ tsp. nutmeg
salt

Pic1: baked plantains

Directions

Preheat the oven to 350 ºF.
Mix the sugar with the optional melted butter, spices and rum.
Peel the plantains and slice them lengthwise or cut them in smaller pieces. (Pic3)
Transfer the plantains to a n oven-proof dish with lid.
Sprinkle the sugar mix over the plantains. (Pic3)
If not using the optional ingredients, pour 1 cup of water in the dish to prevent drying out.
Cover and bake at 350 ºF for 45 minutes or until the plantains are soft. (Pic1)
Serve hot as a side dish with meat and pour some caramelized sugar mix over the plantains.
Enjoy.

Pic2: ripe plantains
Pic3: brown sugar
Pic4: bake

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org