Plantain. Plantain …
The humble Plantain. (Think moun’tain’, which sounds like moun’tin’). Plantain which is grown all over the Caribbean, Africa, South America and Asia is used as a popular side dish within many Caribbean and African homes. This fruit which is cooked and eaten as a vegetable cannot be eaten raw. Although typically it is used to accompany meat and fish, we are seeing this ‘fruit’ used in many different contexts. Such as: Cakes, fritters (see recipe below), bread, waffles, desserts and pancakes to name a few.
Plantain is very much celebrated in the Caribbean home. This can be served as an accompaniment at breakfast, lunch and dinner. I personally like mine when they are very dark and ripe, which indicated its sweetness.
Pictured- Plantain and Pea fritters served w/ chipotle coconut yoghurt.
1 teaspoon of fresh thyme leaves chopped 1 small onion diced
1/2 scotchbonnet diced (optional) 2 cloves of garlic crushed
1/2 teaspoon each: 1 ripe plantain grated
– Ground coriander 2 dessert sp nutritional yeast
– Ground ginger 150ml sparking water
– Ground pimento (add a little more if needed)
– Celery salt 4 tbl sp S.R flour
– Nutmeg (freshly grated if possible) 2 handful of defrosted peas
– Baking powder Salt and pepper to taste
2 teaspoon Chipotle paste
Juice and zest of 1/2 lime
2 tbl sp @coconutcolab coconut yoghurt
1. Sweat onion, garlic, thyme and scotchbonnet.
On a medium heat, no colour. Set aside to cool.
2. Mix peas, onion mix, plantain and remaining ingredients
gently in a bowl. Adding flour and baking powder last.
3. Fry fritters on a medium heat in a good quality oil such
as @biona coconut oil until golden brown.
Mix together all ingredients