Plantain
The Plantain is a large, tropical, treelike herb, (Musa paradisiacal,) most likely native to India and Southern Asia.
It is assumed Portuguese Franciscan friars are responsible for the introduction of plantains to Africa and from there to the Caribbean Islands, by way of the slave trades, and to other parts of the Americas.
It is assumed Portuguese Franciscan friars are responsible for the introduction of plantains to Africa and from there to the Caribbean Islands, by way of the slave trades, and to other parts of the Americas.
Plantains resemble bananas but are starchy, lower in sugar. Plantains also tend to be firmer than their sweeter counterparts, the bananas, which are most often eaten raw when ripe and yellow. Plantains are used either when they are green or unripe (and therefore starchy) or when they are yellow and even dark brown or overripe (and therefore sweet). However, both green and yellow plantains need to be cooked or otherwise processed.
Plantains are a staple food in the tropical regions of the world and are treated much like potatoes when unripe (green). They are cooked by steaming, boiling, grilling, baking, or frying them and in some instance dried and ground into flour. Plantains can also be brewed into an alcoholic beverage.
HORS D’OEUVRES – AMUSE BOUCHES
Thank the Lord for these little
"Amuse Bouches!"
"Amuse Bouches!"
Traditionally Haitian events will serve the main meal very late, after all the guests have arrived “fashionably two hours late” as a rule. Many of the
Haitian appetizers are lighter variations of main dishes such as the Boiled Fish, Conch (Lambi) or Fried Pork (Griot).
Ingredients:
2 Green Plantains
1 C. of Vegetable Oil
1 C. of Water
1 Tbsp. of Salt
1 Tbsp. of White Vinegar
Serves 2 – 4
Tip:
Soak the plantains (after fried once) for 1 hour in the salt & vinegar water; it will make the plantains crispier and more flavorful.
Serving Suggestion:
Serve with Pikliz; sautéed sausage and onions in Ti Malice sauce; or sprinkled with garlic and scallions. Traditionally served as an appetizer or a side dish; try it for as a light lunch with avocados.
Instructions:
1. Remove from skillet and drain on paper towels.
2. Cut the plantains at each end and cut in half. Run your knife along the inside and outside curve of the plantain lengthwise and peel off the skin.
3. Cut the Plantains across about 1 inch thick.
4. Heat vegetable oil on medium heat in a skillet and fry the plantains until light to medium brown. Be careful not to over heat the oil (oil should not smoke) and do not crowd the skillet or over cook the plantains.
5. Remove from oil and drain the plantains on paper towels. Remove pan from heat once all the plantains have been browned.
6. Press plantains to half their thickness, about ½ inch thick with a flat bottom glass cup or a plantain press.
7. In a Medium size bowl, combine the water, salt and vinegar.
8. Soak the drained and cooled plantains into the water mixture for a few minutes and drain on paper towels.
9. Reheat vegetable oil to medium heat and fry the plantains to a nice golden brown.




