Crispy Pan fried plantains with pepper sauce

Crispy Pan fried plantains served with some pepper sauce. So simple, yet boasting some amazing flavors. Taking simple ingredients and highlighting their versatility is what makes cooking dear to me. In case you haven’t noticed , plantain is one of my favorite ingredient. The array of dishes one can create with this amazing relative to a banana is just outstanding.

This right here is one simple way I enjoy plantains. I start of by steaming the plantains, then seasoning with some fresh spices and  then finish off by panfrying. Occasionally I enjoy deep fried plantains, but we are cutting down on the oil with this one. You still get the nice crisp but a little cleaner for your arteries as my doctor will say.

The pepper sauce makes this the perfect duo. Spicy, a little sweetness from the roma tomatoes and some fresh spices to boot. Serve this crispy pan fried plantains as the perfect starter at your next gathering. You will get the crowd asking lots of questions and asking for seconds and thirds. That’s if there is any left.

Crispy Pan fried plantains with pepper sauce

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine African

Servings 2 people

Calories

Ingredients

  

1x2x3x

• 3 roma tomatoes
• 2 whole spring onion
• 2 sprigs Of parsley
• 1/2 medium Onions
• 1/4 inch chunk of ginger
• 1/4 cup of water
• 1-2 Tbsp canola oil
• 1 medium Scotch bonnet pepper (More for hotter sauce)

Plantain

• 2 large ripe plantains
• 2-3 Tbsp olive oil
• 1/2 tsp grated ginger
• 2 garlic cloves Minced
• 1 spring onion Minced
• 1 small shallot minced
• 1-2 pinches of Kosher salt

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Instructions

 

Pepper Sauce

• Blend all fresh ingredients into a smooth creamy consistency. Transfer into a sauce pan and cook until until it reduces into a thick sauce. About 20-25 minutes. Add in canola oil and cook for another 10 minutes. Stirring occasionally. Season to taste and serve with plantains

Plantains

• Wash , peel and slice plantains at an angle, about 1/4 to 1/3 inch thick. Steam (Or boil) until tender. Carefully smash with a flat wooden spoon.
• In a bowl, combine minced garlic, spring onions, ginger, shallots, 1 Tbsp olive oil and mix well. Use to marinade plantains.
• Heat olive oil in a cast iron skillet. Pan fry plantains until crispy on both side. (About 2 minutes on each side). Season with kosher salt and enjoy with pepper sauce.

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