Fried plantains are a popular side dish with many Grenadian dishes, especially on Sundays! This sweet treat is a great way to round off a meal especially for those with a sweet tooth. Plantains, scientifically know as Musa paradisiaca are a member of the banana family and are grown similarly. They are not native to Grenada but made their way there via Spanish and African slave traders.
In Grenada, plantains are used a few different ways (they must always be cooked) but for this recipe, overly ripe plantains that are firm yet forgiving to the squeeze work best.
Tip: The colour of a plantains’ skin will tell you the stage of ripeness – the colour graduates from green when they are ‘full’ (often used in soups) to bright yellow when they are starting to ripe (often boiled) and black spots when they are overly ripe (perfect for frying)!
- Oil for frying
- 2 overly ripe plantains (yellow with black spots)
- Preheat oil in a large, deep skillet over medium high heat.
- Peel plantains – cut off the tops and bottoms with paring knife, score along ridge and peel
- Cut plantains in half or horizontally into thin slices
- Fry pieces until browned and tender
- Drain excess oil on paper towels
- For a healthier option, fry plantains in Olive oil or bake in the oven until done! The taste is just the same (you’re welcome 🙂 )