The Simplest Jamaican Plantain Recipe
Caribbean cuisine is very varied with each of the islands having their own recipes, ingredients and cooking styles. As with European cookery , people might use the same sort of ingredients across the different countries but what they choose to do with them is totally different. And of course national pride is always at stake too. We all tend to big up our national dishes and with the Caribbean comprising of what seems like hundreds of different islands and regions, all with different influences, it makes for an exciting food culture with loads of classic dishes.
One commonly used ingredient across the Caribbean is the Plantain. This is a banana variety which is greener than the yellow Cavendish banana that we usually see in the shops. The Plantain contains less sugar and more starch than the Cavendish and as a result is usually cooked and served as a savoury dish. The riper the plantain , the sweeter it gets but you can eat plantains at any stage from green and unripe until extremely ripe when they are practically black on the outside with a soft rich yellow pulp inside.
Here is my take on a Jamaican favourite. You need plantains that are ripe because these will provide a delicious sweet flavour that blend with the savoury of the rest of the ingredients.