INGREDIENTS
2 ripe plantains
¼ cup safflower or corn oil
TO PREPARE
The skin of the plantain should be almost entirely black when it is mature and ready to use. Peel the plantain and slice diagonally into about ¼ inch slices.
Heat the oil over medium-high heat in a sauté pan until hot but not smoking. Add slices of plantain and sauté for about 2 minutes, until lightly browned, but not blackened. Flip to other side and sauté for another minute or two.
Place the fried plantain sliced on a plate covered with paper towel, so as to absorb the excess oil. Serve hot over rice and eat as a side.
Already cooked plantains may be reheated on a baking sheet in the oven at 300 degrees for 5 minutes or so.
2 ripe plantains
¼ cup safflower or corn oil
TO PREPARE
The skin of the plantain should be almost entirely black when it is mature and ready to use. Peel the plantain and slice diagonally into about ¼ inch slices.
Heat the oil over medium-high heat in a sauté pan until hot but not smoking. Add slices of plantain and sauté for about 2 minutes, until lightly browned, but not blackened. Flip to other side and sauté for another minute or two.
Place the fried plantain sliced on a plate covered with paper towel, so as to absorb the excess oil. Serve hot over rice and eat as a side.
Already cooked plantains may be reheated on a baking sheet in the oven at 300 degrees for 5 minutes or so.
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