Servings: 4 people
Calories: 140kcal
Equipment
Ingredients
- 2 Yellow Ripe Plantains
- ½ tablespoon Jerk Seasoning
- 1 tablespoon Guava Jelly
- 1 ½ tablespoons Caribbean Style Hot Sauce
- 1 tablespoon Maple Syrup
Instructions
For the Sauce
- In a medium mixing bowl add the maple syrup, guava jelly, and hot sauce. Mix well and set aside.
For the Plantains
- Peel ripe plantains and then slice on the diagonal into ½ - 1 inch cuts using a sharp paring knife.
- Preheat a large skillet or frying pan to medium-high heat. Add oil and bring to temperature (350 degrees F). Add the sliced plantains to the hot oil and fry for 2-3 minutes. Flip and repeat. Plantains should be a dark golden brown color.
- Using a slotted spoon remove the plantains from the oil and let rest on a wire rack lined sheet tray or paper towel lined bowl.
- Sprinkle the dry jerk seasoning on the plantains, then add the guava glaze.
Notes
I keep a homemade jerk seasoning on hand, but there are some decent store bought ones if you are near a spice shop. You can also substitute with your own spice mix if you're comfortable.
I'm partial to the thicker, gummier red pepper based hot sauces. But there are all types that work. Use what's available to you.
To sweeten the sauce and balance against the hot sauce, I used maple syrup but you can use honey or agave nectar as well.
Mango chutney or apricot jam are decent substitutes for guava jelly. It's a different flavor profile but still a delicious sauce.
When slicing the sweet plantains, be sure to use a sharp knife and cut them into even slices. If they're too thick, they won't cook evenly.
Avoid green plantains, unless you have a ripening process in mind. The best way to speed of the process is to place plantains in a brown paper bag and close.
The high sugar content will lead to great caramelization when the plantains are fried.
Use an oil that has a high smoke point and is relatively neutral in flavor. Make sure you add enough oil to the skillet so that half the plantains are submerged.
Fry the plantains in a single layer otherwise they will merge and stick together.
I don't recommend using regular bananas in this recipe. The texture and flavor profile will be very different and not as good.
Plantains are considered the perfect side dish in Caribbean countries like Cuba, Jamaica, and Puerto Rico) and in certain countries of Latin America. Serve it with main dish recipes like Jamaican jerk chicken, grilled red snapper, ropa vieja, and Guyanese pepperpot. Add in black beans and Jamaican cabbage to round things out.
Nutrition
Calories: 140kcal | Carbohydrates: 36g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 151mg | Potassium: 477mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1313IU | Vitamin C: 21mg | Calcium: 13mg | Iron: 1mg
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