Here's another shot of the fried plantains I made for Cuban Night recently. As I mentioned the other day, plantains are basically a larger, starchier banana. They make an interesting substitute for potatoes, kind of a cross between a regular potato and a yam. It's a simple dish, just peel and slice them on the bias: heat some peanut, corn, canola or even light olive oil: fry until golden brown and a bit crispy, then let them drain on paper towels. I like a bit of kosher salt on them, but that's purely subjective.
Update: In the comments, Prairie Biker mentions topping his twice-cooked plantains with "aji chombo", which is a hot sauce made from an aji pepper, which has similar heat to a habenero. I couldn't find the one I've had before, which kicks butt, but I put up an Amazon link to a sauce that looks like the real deal. I always keep Sriracha sauce around, myself, to add a little kick to just about anything.
In Panama we would prepare them by first soaking in salt water, fry, drain and mash, soak in saltwater again, then fry again. Coat liberally with aji chombo.
Sounds good, PB!
I've never brined them first, I wonder what that does for the texture?
I've done the twice cooked version, too-- cut them in thirds and cook them most of the way, then remove them; flatten them into patties then fry again, but I've never topped it with hot sauce, but it sounds great. I love habaneros.
habaneros are my favorites... they start off all flavorful, tropical... then... whohhhh!!!
How do you know when the plantains are ripe? Those look soooo yummy. I might have to make 'em over the weekend. It would be a good burger combination.
You're right, Chris. I bit into a whole one years ago when I didn't know much about them, it tasted great, but 15 seconds later I was dying.
Carin- because plantains aren't all that sweet, ripness isn't nearly as critical, but they're similar to bananas. When they start to soften just a bit, and the skins have no green color it means they're ripe, but lots of people cook them while they're still green, too.