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Introduction
In Barbadian cuisine, fried plantains have long been a beloved side dish, gracing tables from casual family dinners to festive gatherings. Traditionally pan-fried in abundant oil, this modern, health-conscious version pays homage to the original while adapting to contemporary dietary preferences. The practice of cooking plantains dates back to the early days of Caribbean settlement, where these starchy fruits became a staple food item, carried over from West African culinary traditions. During plantation times, workers would often prepare plantains as an energy-rich, satisfying accompaniment to their meals, and the tradition has remained deeply embedded in Bajan culture ever since.
Ingredients
• 4 large ripe plantains (black-spotted skin, yielding slightly to pressure)
• 2 tablespoons olive oil
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons brown sugar
• 1 tablespoon fresh lime juice
Step 1:
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2:
In a small bowl, combine allspice, cinnamon, nutmeg, cloves, salt, black pepper, and brown sugar.
Step 3:
Cut off the ends of the plantains, then make a shallow lengthwise cut through the skin. Carefully peel and slice plantains diagonally into 1-inch thick pieces.
Step 4:
Place plantain slices on the prepared baking sheet. Brush with olive oil on both sides.
Step 5:
Sprinkle the spice mixture evenly over the plantains, then drizzle with lime juice.
Step 6:
Bake for 20-25 minutes, flipping halfway through, until golden brown and caramelized.
Q: How do I know if my plantains are ripe enough?
A: The skin should be mostly black and the plantain should yield slightly to pressure.
Q: Can I make this recipe with regular bananas?
A: No, regular bananas are too soft and sweet. Plantains are essential for this recipe.
Q: Why didn't my plantains caramelize?
A: This usually happens if the plantains weren't ripe enough or the oven temperature wasn't hot enough.
• Choose plantains that are very ripe with black-spotted skin for the best sweetness.
• Yellow plantains can be substituted but will be less sweet and take longer to caramelize.
• Ground ginger can be substituted for cloves.
• For gluten-free preparation, verify spices are certified gluten-free.
• Store leftover plantains in an airtight container for up to 2 days.
• Recipe is naturally vegan and gluten-free.
Serve hot as a side dish or dessert. Can be garnished with an extra sprinkle of cinnamon or a squeeze of fresh lime juice.
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.
Start checking plantains at 18 minutes as ripeness can affect cooking time. They should be golden brown but not burnt.
- Use very ripe plantains with black spots for the best results
- Don't slice plantains too thin or they may burn
- Ensure even spacing on the baking sheet for uniform caramelization
Try adding 1/4 teaspoon cayenne pepper for a spicy-sweet version, or substitute coconut oil for olive oil for a more tropical flavor.
Pairs well with Caribbean curry dishes, grilled meats, or rum punch. Can be served with vanilla ice cream as dessert.
Available year-round, best made when plantains are fully ripe
This recipe is naturally free from common allergens including nuts, dairy, eggs, soy, wheat, and shellfish. Always check individual spice blends for potential allergen cross-contamination.
