Some Plantain Recipes:

 

1. Plantain Baked in its Skin

 

For the simplest, most basic dish, plantain needs nothing more than to be baked in its skin like a potato.  Choose brown to black-ripe plantain for full flavor and softness.  Rinse and dry as many plantain as needed, usually figuring on one medium sized fruit per person.  Trim off tips.  Cut a lengthwise slit in each fruit.  Set slit-side up in a foil-lined pan and bake in 375 degree F. oven until tender, about 40 minutes.  When it is baked, serve whole or separate in lengthwise strips along the natural seed divisions or slice crosswise in rounds or diagonals.  Serve with your favorite topping; butter, spices, lime juice, pan drippings or gravy, pineapple and brown sugar or nuts.
 

2. Spicy Fried Plantains 

4 large plantains, peeled 

1/4 teaspoon ground cinnamon

2 tablespoons fresh ginger root, grated

1/2 teaspoon salt

1 tablespoon ground cloves

2 tablespoons warm water

1/2 teaspoon cayenne pepper

Vegetable oil for frying

1/4 teaspoon grated nutmeg

 

Cut plantains into diagonal slices about 1/2 inch thick.  In a bowl, combine ginger, cloves, cayenne, nutmeg, cinnamon, and salt.  Stir in water to form a paste.  Add plantain slices and toss to coat well.  Let stand 30 minutes.

Preheat oven to 200 degrees F.  Pour enough oil into large skillet to reach 1/2 inch up the sides.  Heat oil over medium high heat until hot but not smoking.  In batches, fry plantain slices , turning once, until golden brown, about 5 minutes.  Using a slotted spoon, transfer fried plantains to a paper towel lined baking sheet and keep warm in the oven while frying remaining plantains.  Serve warm.
 

3. Plantain Soup 

3 semi-ripe plantains(yellow with

6 cups chicken broth 

      some spots)

1 teaspoon ground cumin

1 large carrot

Black pepper

1 tablespoon oil

Salt

1/4 cup chopped onion

 

Cut ends from plantains and peel fruit.  Cut fruit into 1/2 inch thick slices.  Grate carrot and saute in oil, with onion until tender.  In heavy saucepan bring broth to boil with plantains and cumin, add onions and carrot.  Simmer, covered until plantains are very tender, 20 to 25 minutes.  In blender, puree mixture in batches until smooth.  Season with salt and pepper.  Makes 4 to 6 servings.
 

4. Green Plantain Chips

Peel green plantains.  Cut diagonally into very thin slices.  Let stand in ice water for 1/2 hour.  Drain, pat dry.  Fry in deep hot oil at 370 degrees F. until lightly browned and crisp.  Drain on paper towels, sprinkle with salt.  Serve as a garnish with fruit salad or as an appetizer.