Perfect Plantain

Plantains are widely consumed from around the globe. I first tasted plantain after moving to England, plantain is rarely available in Zimbabwe. I must say I enjoyed the flavour but always had an issue with the amount of oil used, I always found it heavy and greasy. One day my mother baked plantain for us and that is where the idea of shallow frying plantain was born. This recipe gives you crispy, flavourful and caramelised plantain.

What is plantain?

Plantains resemble large bananas and to the untrained eye, the only difference is the size. They are technically fruits but are predominantly treated in the same manner as vegetables and must be cooked. They can be cooked at different stages of ripeness, whether, green, yellow or black also determining the recipe prepared. They can be baked, fried or steamed. I think a tutorial video is needed. ...coming soon.

Ingredients

1 large ripe plantain

3 tbsp rapeseed oil

Sea salt flakes