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.

You’ll Need…

2 ripe plantains
pinch salt
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.

Plantains are an integral part of our diet in the Caribbean as well as in Latin America. Boiled, steamed, fried and mashed, we’ve got various ways to prepare this cousin of the banana. Growing up on the islands boiled ripe plantains was a key component to the spread our mom would put out for our Sunday lunch (biggest meal of the week in most Caribbean islands). These day when I hit my favorite Jamaican restaurant, the man have the nerve to ask me with his raspy voice “wha plantain with dat?” (every freaking time). Man don’t waste my time, you know that I WANT fried plantains! Besides if the meal comes with plantains, you know you need to put it in my container (I pay for dat!).
You’ll Need…

2 green (unripe) plantains
vegetable oil (for frying)
sea salt

Notes: You’ll need green (fully matured) plantains. I used about 2 cups of vegetable oil for frying and the amount of sea salt you need will be based on your tolerance for salt(just a pinch for me). I used a can and some parchment to press the once fried plantains into the tostone shape. There’s an actual tostone press you can purchase for this, but I find the can works great.. you can even press with your hands if you want, just be sure they’re cooled before you do.

Trim off both end of the plantain, then discard. Using a pairing knife, run a cut length-wise along the natural ridges of the plantain (as deep as the thickness of the skin), then using a butter knife, place the blade in the cut we made and peel back the skin. Depending on how freshly picked (harvested) your plantains are they may have a sort of white cloudy sap as you cut the skin. Wear gloves or rub some vegetable oil on your hands to protect them. Especially if you have sensitive skin. Finally cut the peeled plantains in 1 inch pieces and set aside in a bowl of cool water so they don’t discolor.

Put the oil to heat in a fairly deep sauce pan and heat on med/high. Drain the plantain pieces (if you had them in water) and pat dry with paper towels. All we have to do now is to fry them in hot oil for about 4 minutes in total.. be sure to flip them so they cook on all sides. Drain on paper towels and allow them to cool for a couple minutes before we press then and fry for a second time.

Here’s where we’ll now need a bit of parchment paper and a can ( I used a can of soup). Fold the paper in 2 and place a piece of the fried plantain on it, then flip the other piece to cover it. Using a little force, press down with the can to flatten it.

All you have to do now is give them a minute or 2 back in the hot oil, drain and sprinkle on a bit of seas salt and enjoy. If you like potato chips you’ll love these tostones with it’s sort of sweet undertones and crispy edges. They can be enjoyed on it’s own, with your favorite dip or as a side to any dish you normally serve.

Now on to the cookbook giveaway….

Winner Wanted!

Yes, it’s that time again. I’ve got a wicked cookbook to give away to one lucky reader and I’m hoping it’s you. Each recipe comes with a beautiful picture so you know what the dish is supposed to look like, simple step by step instructions and best of all.. they’re very easy to put together. All you have to do is tell me which is your favorite chicken recipe I’ve shared to date (click on recipe index at the top of this page to see the full list) in the comment section below and your name will be automatically entered..

There are two bonus ways you can have your name entered in the contest, giving you 3 chances at winning. Along with leaving a comment below, go to the Facebook fan page and/or the Youtube cooking channel and leave a comment there.

Here are the rules pertaining to winning this cookbook.

– contest is open to everyone globally (even if you won something here before)

– there are 3 ways to enter your name (see above)

– 1 winner will be chosen at random (if you left 3 comments, your name will be entered 3 times)

– contest is open from January 29– to midnight February 25.

– winner will be announced within 1 week of the official close date.

– the winner will have 1 week to contact us with their mailing address

– we will cover all shipping expenses (standard mail)

I hope you take a moment to enter your name as I’d really like to mail this wonderful cookbook out to you. It’s simple, free and fun!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Recipe Card

Print Recipe

Tostones

Courses: Side Dishes

Instructions

Using a paring knife, run a cut lengthwise along the natural ridges of the Plantain (2) as deep as the thickness of the skin. Then using a butter knife, place the blade in the cut and peel back the skin.
Cut the peeled plantains in 1 inch pieces and set aside in a bowl of cool water so they don’t discolor.
Heat the Vegetable Oil (as needed) in a fairly deep saucepan on medium-high heat. Drain the plantain pieces and pat dry with paper towels.
Fry the plantains in hot oil for about 4 minutes total, being sure to flip them so they cook on all sides. Prepare a towel lined with paper towels to put the cooked plantains.
Drain on paper towels and allow them to cool for a couple minutes.
Fold a piece of parchment paper in two, and place a piece of the fried plantain on it, then flip the other piece to cover it.
Using a little force, press down with a can of soup, or any can, to flatten it.
Now re-fry plantains for minute or two in the hot oil and drain.
Sprinkle on Sea Salt (to taste) as soon as you remove them from the oil and enjoy.

Tell us what you think

fried plantains

Orange Brown Sugar Glazed Plantain Recipe.

How To Make Tostones And Cookbook Giveaway

Winner Wanted!

Recipe Card

Tostones

Instructions

Log In