Plantains. Do you love them? Do you hate them? I actually love them— even though I loathe bananas. I didn’t love them growing up, but they weren’t a regular item in our house either. I mean, I had definetely been introduced to them, passed, and then moved on. We eat plantains pretty often around here— and even though it’s incredibly easy to prep them, I figured I should mention it here— just in case– because it’s like one of those things, that are easy to be confused by if you were never taught (like cutting a mango or prepping an artichoke). If you’ve never actually cut one or watched someone do it, theres a good chance you’re going to make it more complicated than it needs to be. So tada, a simple how to to bring a bit of summer to your winter—- sort of perfect for all you people in the snow and perfect for today here, on this incredibly grey and rainy day: how to cut and peel plantains 🙂
-One incredibly ripe plantain. The blacker, the better.
-A sharp knife.how to:
1. cut the tip off your plantain.
2. carefully insert the very tip of a sharp knife into the peel of your plantain— just enough to the the skin and not so that it cuts through the flesh.
3. make your cut through the skin of the plantain from the very top, all the way to the bottom.
4. carefully peel plantain. if the plantain was very ripe, there’s a good chance it’s going to be super mushy, thats good! just don’t squeeze it 😉
5. remove skin completely.
6. slice plantain on a bias*, about 1/2 inch thick slices.
tada! now you have a plantain ready for cooking! You can fry these bad boys up for ultimate crispiness, bake them, use em in stews, whatever!
*So why do you want to cut the plantain on a bias and not as rounds? Well, because when you cook your slices, the edges become extra crispy this way! And the crispy part is the best part 😉
see more food how to’s HERE.
Happy plantain eating! Happy wednesday! Happy spring is coming!