Recipe by Petra, for Black History Month

Recipe submitted by Petra, a Marketing Executive at Central UAL for Black History Month.

"It has always been one of my go-to's! And to be honest, we can't really have a Black History Month food menu without it!"

How to prepare plantain

Unripe green plantain will feel hard. At this stage they are most like a vegetable and have no sweetness. However, green plantains can be very difficult to peel. The easiest way to prepare it is to cut it into chunks, then slice off the skin and pith with a knife but be careful as the sap will stain anything it touches. Cook the plantain quickly once you have prepared it to avoid oxidisation. 

Yellow plantains are sweeter and softer, and can usually be peeled like a banana. Eventually they will turn black when fully ripe. 

Whatever colour of plantain you use, make sure to cut off both ends as the flesh is usually tough.

How to fry plantain

Serves: 2

INGREDIENTS

• 1 ripe plantain (with yellow skin)
• 2 tbsp oil or coconut oil

METHOD

1. Cut each end off the plantain and peel back the skin. Cut into 1/2cm slices on a diagonal to give you a larger surface area.
2. Heat the oil in a frying pan until hot. Fry the plantain on each side for a couple of mins until it starts to caramelise, ensuring it doesn't burn.

How to bake plantain

Serves: 2

INGREDIENTS

• 2 very ripe plantain (with black skin)
• 2 tbsp butter 
• Pinch of chilli flakes
• 1 lime, halved

METHOD

1. Heat the oven to 200ºC. Slice the ends off the plantains and cut a slit along the length of each. Put the plantain on a baking sheet, cut-side up, and bake for 30-40 minutes or until tender.
2. Open the plantains out a little and spoon half the butter into each with some seasoning and the chilli flakes.
3. Bake again for 10 minutes. Squeeze over the lime and serve. 

Contact:

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