Plantains are so versatile, they can be used in whatever stage of ripeness they are...! I love that about them, and the interesting thing again is that they have a distinctive different taste at these different stages.
Another interesting thing is that, their taste is further developed or enhanced by the method used to cook them and also the other ingredients paired with them...and I do have a craving for some of these distinct tastes from time to time, depending on my mood.
Today's recipe works best with over ripe plantains....and because plantains do tend to ripen quickly, I do not tend to panic if I have an over ripe one in my larder. I just deep fry it first for a few minutes then transfer it into an oven to bake until it attains this "dryish" but not burnt texture, which is excellent to serve with some spicy salsa style sauce. And because the plantain is at its ripe state, it tastes really sweet, which also combines well with the saltiness and spiciness of the dip. Try it
What you need
Over ripe plantains
Coconut oil
Salt and black pepper
Some ginger powder
What to do
Peel the plantains and cut into large chunks. Sprinkle some salt, ginger and black pepper. Deep fry, for just about 2-3 minutes in hot coconut oil preferably, (because its healthier to fry food using it and also because it imparts some flavour).
Remove the deep fried plantains and arrange on a baking tray. Smash the individual plantain chunks with a mallet or rolling pin, to flatten them a little.
Allow to bake for about 10-15 minutes in a hot oven, turning occasionally to avoid burning. Remove from oven and serve with any dip of your choice.
