>> Tuesday, 24 May 2016
Plantains in all stages are used in Guyana and the Caribbean. Whether green, turning, ripe or over/very ripe, we use plantains to make side dishes, main dishes, appetizers and snacks. Oh and we can't forget porridge. A favourite way of many is to enjoy fried ripe plantains (choose plantains that are very ripe with the skins partially or fully blackened). The high sugar content at this stage of ripeness quickly browns and caramelizes; pan-fried in a little oil these become morsels of pleasure. I find that adding a light sprinkling of sea salt while they are still hot, melts and creates a sweet-salty combo that you can't get enough of.