Plantains look like large bananas, and can be green, yellow or almost black. They are generally eaten like a carbohydrate such as a potato rather than as a plantain chips, and this is how you need to think of them to cook them successfully.
At this stage, they are most like a vegetable, and have no hint of sweetness. Green plantain can also be boiled and mashed to use as a starchy base, or sliced into stews as you would a potato. At the next stage of ripeness, plantains will start to turn yellow, getting sweeter and softer. Eventually, they will turn black when fully ripe and soft. This pith won’t cook down, so it needs to be removed. The easiest way to prepare a green plantain is to cut it into chunks and then slice off the skin and pith with a knife. Work on a washable board and make sure you don’t get any sap on yourself.
Cook the plantain quickly once you’ve prepared it, as it will start to oxidise. Cut each end off the plantain and peel back the skin. Heat the oil in a frying pan until hot. Fry the plantain on each side for a couple of mins until it starts to caramelise, ensuring it doesn’t burn. Slice the ends off the plantains and cut a slit along the length of each.
Put the plantain on a baking sheet, cut-side up, and bake for 30-40 mins or until tender. Open the plantains out a little and spoon half the butter into each with some seasoning and the chilli flakes. Bake again for 10 mins, squeeze over the lime and serve. This classic West African-inspired dish is filled with bold flavours and punchy spices.
Even confirmed carnivores will be tucking into this veggie extravaganza with gusto. Pack in five of your 5-a-day with our spicy vegetable stew with coconut. This satisfying, flavourful family recipe has it all, and is full of nutritional benefits. Add some spice to your standard midweek meals with this easy veggie masterpiece. Cook up this simple side dish when the sun starts shining.
Our barbecued plantains are a Latin American-inspired dish and they’re super simple to prepare. A squeeze of fresh orange juice adds a touch of sweetness to these savoury slices. Ripe, black plantains are best suited to this recipe. What’s your favourite way to serve plantain? This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Look up plantain in Wiktionary, the free dictionary. If an internal link led you here, you may wish to change the link to point directly to the intended article.
00743 11 40 C 11 55. 007431 69 40 69 C 47. Few dishes are as cherished to Dominicans as Pasteles en Hoja It is an essential component of the Christmas and New Year’s Eve feast. I usually say “they are a little bit like tamales, with different ingredients”. I know it’s a roundabout way of explaining it, but it gets the message across. The important thing to know is that these creamy, flavorful, rich, meat-filled pockets are an essential part of many of our celebrations. Pasteles en hoja are like tamales, popular in the Dominican Republic and Puerto Rico.
This Christmas classic is made with many ingredients that, although common in the Dominican Republic, might be hard to come across in your own country, so plan this recipe ahead to give yourself time to hunt down all the necessary ingredients – it will be worth it. I love every bit as much. The name pasteles de masa seems to be the most common way to find Puerto Rican pasteles recipes in Spanish. They are very similar to Dominican pasteles en hoja. Dominicans were aware of the two versions of this dish, I believe. Beef pasteles filling: The most common one.
Chicken pasteles filling: A very popular choice too. Some people use unripe bananas instead of plantains, some reject using auyama as blasphemous, and anything in between. There is no one right way to make pasteles, and that’s a great thing, we all like different things. The main objective in my writing this recipe is that I want pasteles that are creamy, soft.