RCI-VG.004.1191.001
Sauteed Ripe Plantain
This is a yummy side dish for when you want to try something "different". The hot sauce is our addition but the original recipe excludes it.
Prep15 min
Cook5 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- plantains4 unitvery ripe (the peel may be half black outside but the plantain inside is firm)
- 1/2 cup
- cloves (not ground) (optional)2 whole
- cinnamon sticks (optional)2 unit
- brown sugar (optional)2 tablespoons
- hot sauce (optional)2-3 dashes
Method
1
Select fully ripe plantains with deeply yellow skin heavily marked with black spots, indicating peak sweetness. Peel the plantains by cutting off both ends and slicing through the skin lengthwise before removing it.
2 minutes
2
Slice the peeled plantains on a slight diagonal into pieces approximately half an inch thick to maximize surface area for caramelization.
2 minutes
3
Place a large skillet or frying pan over medium heat and add 2 to 3 tablespoons of butter or margarine. Allow the fat to melt completely and begin to shimmer before adding the plantains.
2 minutes
4
Arrange the plantain slices in a single layer in the pan, ensuring they are not overlapping so each piece makes full contact with the hot surface.
1 minutes
5
Cook the plantains undisturbed on the first side until they develop a deep golden-brown caramelized crust, approximately 2 to 3 minutes.
3 minutes
6
Using tongs or a spatula, carefully flip each slice and cook the second side until equally golden and caramelized, about 2 to 3 minutes more.
3 minutes
7
Remove the sautéed plantains from the pan and transfer them to a plate lined with paper towels to drain any excess butter briefly.
1 minutes
8
Serve the plantains immediately while warm, as they are best enjoyed fresh when their caramelized exterior and tender, sweet interior are at their peak.