Spiced Plantains And Pineapple Recipes

SPICY SEASONED PLANTAIN CHIPS

Steps:

• Place the plantains in a bowl of cold water to soak for 30 to 40 minutes (this will help make them easier to peel).
• Combine the salt, garlic, sugar, chile powder, cumin, paprika, thyme, pepper, allspice, cinnamon and clove in a dry pan and toast lightly until aromatic, 1 to 2 minutes. Set aside.
• Preheat a large pot of canola oil to 350 degrees F.
• Peel the plantains and, using a mandolin, finely slice lengthwise. Working in batches, deep fry the plantain slices in the hot oil until golden and crispy, 2 to 3 minutes. Drain on a paper-towel-lined plate.
• Once all of the plantain slices are fried, toss them in the toasted spice mixture and serve.

SPICED PLANTAINS AND PINEAPPLE

Steps:

• Heat a large skillet over medium heat and coat with cooking spray. Arrange plantain slices in a single layer. Season with half of the cinnamon, nutmeg and cloves. Cook until golden brown on the bottom, 2 to 3 minutes. Turn over the plantain slices and pour in the pineapple and a small amount of the juice. Sprinkle the remaining spices over the top and continue to cook until browned on the bottom, about another 3 minutes.

JERK CHICKEN WITH PLANTAINS

Steps:

• Preheat the oven to 200 degrees F. Season the chicken on both sides with salt and the jerk seasoning. Set aside while you cook the plantains.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the plantains in a single layer and cook until golden brown, about 3 minutes per side. Transfer to a baking sheet and season with salt. Keep warm in the oven.
• Add 1 tablespoon vegetable oil to the same skillet over medium heat. Add the chicken and cook until browned and cooked through, about 7 minutes per side. Transfer to a cutting board to rest.
• Add the remaining 1 tablespoon vegetable oil to the skillet and increase the heat to medium high. Add the red onion, bell pepper, ginger, chile and a pinch of salt. Cook, stirring, until the vegetables just start softening, about 2 minutes. Add 1/2 cup water, the vinegar, pineapple preserves and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer 3 minutes. Discard the chile and stir in 1 tablespoon cilantro.
• Slice the chicken and divide among plates along with the plantains. Spoon the vegetables over the chicken using a slotted spoon. Top with the remaining 1 tablespoon cilantro. Serve the pineapple sauce on the side.

PINEAPPLE-PLANTAIN FRITTERS

Steps:

• Place plantain in medium saucepan; pour water over to cover. Boil plantains for 10 minutes. Drain well; transfer plantains to paper towels to absorb moisture.
• Stir together flour, sugar, baking powder, cinnamon, and nutmeg, in medium bowl. Whisk together milk and egg; add to flour mixture. Mix until smooth. Stir in plantain and pineapple until blended.
• Pour oil into deep saucepan or skillet to depth of 1-1/2 inches. Heat to 375ºF.
• Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry fritters for about 2 to 3 minutes or until golden brown, turning once with slotted spoon.
• Transfer fritters to paper towels to drain. Sprinkle powdered sugar over them, if desired. Serve warm.

SPICED PINEAPPLE

Steps:

• Drain pineapple, reserving 1 cup juice. In a saucepan, combine the sugar, vinegar, cinnamon, cloves, salt and reserved pineapple juice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Discard cinnamon and cloves. Add pineapple. Return to a boil; cook and stir for 2-3 minutes. Serve warm with a slotted spoon.

SPICED PLANTAINS AND PINEAPPLE

Steps:

• Heat a large skillet over medium heat and coat with cooking spray. Arrange plantain slices in a single layer. Season with half of the cinnamon, nutmeg and cloves. Cook until golden brown on the bottom, 2 to 3 minutes. Turn over the plantain slices and pour in the pineapple and a small amount of the juice. Sprinkle the remaining spices over the top and continue to cook until browned on the bottom, about another 3 minutes.

KELEWELE - SPICED PLANTAIN

Steps:

• Slice the plantain into small bite size pieces and place into a large bowl.
• Mince the ginger and onion to a paste. You can do this in a small blender with a little water or in a pestle and mortar.
• Put the ginger and onion paste into a small bowl, add 2 teaspoons of the kelewele seasoning, salt and the warm water and mix.
• Add paste to the plantain and mix ensuring all the pieces are coated then leave to stand for at least 30 minutes minutes (very important). This is to ensure the paste sticks to the plantain.
• Heat about an inch and a half of oil in a pan until hot and in small batches add plantain to the oil with a slotted spoon ensuring the pieces are not touching.
• Deep fry plantain pieces until golden brown then place in a bowl lined with kitchen towel.
• You must keep a very close eye on the Kelewele, they can burn easily because of the sugar in the plantain. Also ensure all sides caramelise by moving the pieces around.
• Once done serve immediately with roasted peanuts sprinkled all over or on the side. You can eat this as a snack on its own or as part of a meal e.g with jollof rice.