I’ve been fortunate to travel up and down the Caribbean island chain over the years and one of the things I find astonishing, are the many uses we have for plantains. Growing up in Trinidad and Tobago, Sunday lunch (most important family meal) always consisted of boiled ripe plantains to go along with the stewed meats, Callaloo, Macaroni Pie, Stewed Beans, Sweet Potato and other tasty treats mom would prepare. Very simple, but what a joy to eat. The English, Spanish, French and Dutch Caribbean all have their unique take on preparing Plantains (green and ripe) and I’m sure this orange brown sugar glazed plantain recipe will surely join in among other classics.
2 ripe plantains
1/2 cup orange juice
1 tablespoon brown sugar
1/3 teaspoon cinnamon
2 tablespoons butter
Note: The more black (and ugly looking) the plantains are, the better they are for use. This is an amazing dessert and can also be used as a topping for your favorite ice cream. Fried ripe plantains are great to serve as a side to spicy dishes (like jerk and curry) as the natural sweetness helps to balance the heat elements.
Peel and slice the plantains into 1/4 inch pieces. I did oval shape, but if you wish you can certainly do lone pieces.
Place the slices of plantain in a container and add all the ingredients, except the butter. Stir and allow it to marinate for about 15-20 minutes at room temperature.
Heat the butter on a medium/low flame in a wide pan and add the pieces of marinated plantains. Keep the marinade. Fry on both sides until you have a golden color and slightly crisp edges.
After you have the desired golden color, go in with the leftover marinade and bring to a boil. The plantains are fully cooked, so all you have to do is allow the glaze or sauce to thicken up to a consistency you like.
Note: If doing this recipe gluten free, please go through the list of ingredients to make sure they meet with your specific gluten free dietary needs.
Do give this plantain recipe a try as it’s fun to do and quite tasty.. your sweet-tooth will thank you.