Hi there! It’s the last day of October guys, we made it! Wow! How time flies! it’s just two months left for 2018 to come to an end, Time flies quickly. So, let me be the first to welcome you to the month of November.
You should all know by now that I love plantains, right? lol… I love plantains and I have some requests from some of my readers that are not Africans to share how I grilled them, I already share some you might want to check them out.
I love to grill ripe plantains which are sweeter than the unripe plantains, overripe ones are also sweet and mushy, you can choose base on your preference, the ripe plantains are yellow, the overripe ones usually have black skin or both black and yellow on their skins and are very soft, the unripe ones have green/ lightly yellow skin.
There are some yellow ones that are not really ripe but if they’re soft (not too soft) then you know they’re ripe enough and could be used for this recipe.
You can also thinly slice the plantains and bake on the baking sheet lined with foil and grease with oil. It can be deep fried in hot oil too, I don’t usually add salt (my preference) especially if the plantains are ripe but will add salt if the plantains are unripe.
You might want to try;
- 3 Ripe Plantains
- 2 Tablespoons Oil (your choice)
I used 3 plantains but you can use as little/many as you want.
Preheat the oven to 400 degrees F
Cut both ends of each plantain, and slit down from one end to the other with a sharp knife.
Peel off the skin, and rub oil over the plantains to avoid sticking to the oven rack.
This step you can cut each plantain into two lengthwise or leave it as a whole. Also, you can sprinkle salt over the plantains but I don't add salt especially if it's a ripe plantain. If the unripe you need to season with salt.
Make sure your oven rack is clean, gently place each plantain over the rack and bake for 10-15 minutes on each side. If you don't care about the mark on the plantain you can just turn the oven to broil, but if you want the mark gently flip.
Sometimes the grilling time is tricky because if you're using semi-ripe plantain it might dry out quickly and if you're using very ripe plantain it might not be done at the end of 10 minutes mark. So, you might want to consider that.
You can serve the plantains with basically anything, stew, fish, guacamole, beef sauce, with fried eggs, peanuts.
Grilled plantains with fish and stew.
Don’t forget to subscribe to the Aliyahsrecipesandtips newsletter for free and receive the new post notifications right into your inbox.
If you try any of my recipes, please feel free to rate and leave your thought. Also, I will love to see what you come up with please tag me on social media @aliyah_recipes #aliyahrecipes
Stalk me on social media: