How to Cook the Perfect Plantains


If you’ve been reading my blog for any amount of time, you might start to think I have an obsessive personality.

For example: You know about my Beyonce obsessionProtein pancake obsession.  Then there’s lemon curd as of recent.  Go ahead, google “Foodologie Obsessed.”  Tons of results.

But I promise, I’m pretty normal.  I don’t obsess over anything nearly as often as I say I do.  The reality is that I tend to exaggerate.  I get it from my mom.  We both do it.  It’s ridiculous.

At the risk of sounding like I’m exaggerating yet again, I’m about to tell you the absolute BEST way to cook a plantain.  Using this method, you will get the most deliciously sweet, tender, amazing, fantastic, every-other-adjective-that-describes-simply-delicious plantain in the world.

Best of all.  It’s super easy.  All you need are plantains and canola oil.

So here’s how to make Plantains Beyond Perfection.

First you need to start with super, super ripe plantains.  Yes, they’ll look like they’re about to go bad.

But really that’s when they taste best.  While the skin is still on, roll the plantains using the heel of your hand to soften out any tough areas.

In the meantime, put some oil in a pan on medium/low heat.  A few tablespoons will do.  Basically you want enough to just barely coat the bottom of the pan.

Arrange the plantains in the pan, they can be touching or not.

Grab a fork and poke the plantains with a fork so you get little holes all around it.  Don’t be shy, poke away.  You do it virtually on facebook, now you get to do it for real.  Once you’ve poked the plantains all over, turn the heat down to low.  I mean really low, as low as your stove can go (Ludacris style?).  Shake the pan so they don’t stick, then cover them.

After about 5 minutes, give them another shake.  They’ll start to sort of inflate from the steam.

At this point, you can start to gently turn them.  The more tender (aka tastier), the harder they are to turn.  Two forks or tongs make it easier.  Once you’ve rotated them, cover them again.  Every so often shake the pan to keep them from sticking too much, but for the most part you can forget about them.  If they are looking too dry either your heat is too high or they need more oil.  Adjust accordingly.

This whole process takes about half an hour, but trust me, you won’t regret it.  If you use this slow cooking method, you will get the most delicious plantains you’ve ever had in your life.

I never promised they would be pretty.

They are decidedly “not cute,” another one of my overused terms.  But they’re definitely worth the time for the taste.

I can guarantee you’ll be obsessed with them too.  Even more so if you eat them with refried black beans.  Black beans and plantains.  Best combination on the planet.  Truth.  I’m not even exaggerating.

 

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10 thoughts on “How to Cook the Perfect Plantains

  1. Anna B. says:

    The step by step is awesome! Maybe I will have to try making one of those bad boys – I remember how amazing they were with the handmade tortillas and black beans… mmm

  2. Kelsey says:

    so remembering this, thank you for posting it. i tried to make baked plantains once which was a total fail, but i love the idea of cooking them this way!

    xoxo ❤

  3. tropicalfoodies says:

    Karia, I am from Cote d’Ivoire and I grew up eating plantains. Check out my blog for many more ways of cooking them (www.tropicalfoodies.com). My favorite is the alloco (fried plantains) recipe and also the banan pese recipe from Haiti. You need to be able to pick the right plantains (appropriate level of ripeness) for the right dish. Plantains can also be eaten boiled, baked, in hash browns…really fantastic crop.

  4. tom says:

    i’ve never tried plantains, always been curious. will definitely give them a try now! haven’t been on your blog in too long – almost forgot how excellent it is 🙂

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