I’m sharing this recipe from a blog that I follow, so all credit to them.
When I read their post I had never heard of Plantains, so my curiosity got the better of me. I started searching the UK for them in shops and supermarkets, but the only ones I could find were sold on line with a hefty price tag.
I had all but given up of ever tasting this elusive vegetable/fruit when by chance we visited the local Morrison’s store in Redditch and there they were a great big pile of the banana look a likes, green as green could be. Now, you know I like to push the boat out sometimes, so without any thought of cost I purchased two Plantains for the princely sum of 84 pence. I do like living on the edge.
It now appears that everyone I speak to has heard of Plantains, so it seems it was just me that was off sick from school when that little nugget of information was given out
The plantains were green and my research told me that they are better left until they ripen; in fact they would be just right when turning yellow / black.
I panicked a little because one was ripening faster than the other.
One plantain was ready, ripening after two weeks sitting on the window ledge
I cuts some chicken breasts into thin strips.
I fried the plantains in a little vegetable oil, the pineapple chunks were added to the mix a little later. The strips of chicken were put in the pan and everything browned off nicely.
The plantains gained a caramelised coating and the results were delicious.
The combination of the individual ingredients complimented each other and the plantains didn’t taste like banana, more of a sweet potato type of thing.
One plantain left ripening. I might try this again, but with some smokey bacon bits added.