I bought some plantains a little over a week ago and finally got around to making something with it today.
Unless you grow plantains in your back yard (which I don’t), you will usually buy them from the grocery store when they are still green and unripe. There are lots of great ways to cook green plantains, but I prefer to eat them when they are sweet and ripe.
This is what they looked like when I first bought them. Notice how green most of them are.
The photo below shows what they look like several days later. Plantains are ripe when the skins are a dull yellow and there are several dark brown (even black) spots on them. The plantains below were sweet, but if I let them sit for a few more days (when there will be even more black spots), they’d be at the peak of ripeness. I didn’t want to wait that long, however, especially since I’d planned on grilling them — I needed the plantains to be sweet but still firm enough to hold up to the heat without turning to mush.
At this stage of ripeness, the plantains are perfect for grilling, making golai åppan aga’ (cooked with coconut milk and sugar), or making madoya (battered, fried bananas)
I’m making madoya tomorrow for breakfast (be looking out for my recipe) with a couple of the plantains. I’m going to make golai åppan aga’ later this week with any remaining plantains.
But for tonight’s dessert, I decided on grilling them, then topping them with a brown sugar, butter and honey glaze (oh, so delicious!).
This is such a simple recipe to make. Give it a try and let me know how you like it. 🙂
GRILLED PLANTAINS WITH A BROWN SUGAR BUTTER GLAZE
- 2 ripe plantains
- Vegetable oil (about 4 tablespoons)
- 4 tablespoons butter
- 1 teaspoon honey
- 1/4 cup brown sugar
- 1 teaspoon apple cider vinegar (this brings out the sweetness, believe it or not!)
1. Slice the ends off the plantains then cut each plantain into thirds. Slice each third in half, lengthwise, then remove the peels.
2. Place 2 tablespoons of oil in a grill pan over medium heat. Place the plantains in an even layer on the heated grill.
3. While the bottom of the plantains are grilling, brush the tops with the remaining vegetable oil. Grill for about 3 minutes, or until nice grill marks form (you can peek to check). Flip the plantains over and grill the other side for another 3 minutes.
4. Meanwhile, melt the butter and honey in a microwave-safe bowl. Stir in the brown sugar and apple cider vinegar. Top each plantain with the brown sugar-butter mixture. Remove from the heat when the brown sugar-butter mixture starts to melt and drip down the sides of the plantains.
5. Serve while warm. Top with vanilla ice cream (optional). ENJOY!