Plantain on maple syrup
Let the culture invade your senses
The story behind this recipe starts with the love that one of my aunts wanted to express to me. I consider her like a mother since she has been always there taking care of me. Also she calls me her son.
She wasn’t used to cook but sometimes when there was no one
to finish preparing lunch, she prepared fried plantains and even when it might
be something simple to do, for me she was the best plantain fryer chef ever
existed on earth. Hers were the most juicy, sugary, soft and crunchy fried
plantains i’ve ever tried.
Each time i prepare plantains i remember her even if when i
do it is not the same. But i can assure you she tought me well.
Plantains in south america are a basis in each dish. To
chose the right ones you must look for those that have these dark spots and
intense yellow skin, but hey ! if you live in Europe (if you live in a
colder weather) like i do, this is not the right time to cook them.
It took me a moment to understand when it was the right
moment to prepare these sweet fruits. Actually thanks to my French husband, that
reminded when i told him the last time « i think these ones are not ripe
enough yet, probably i’ll take them a bit more dark » and he brought home
the most dark ones, and i got scared because this in my country means that they
are ready to start fermentation and put them in the trash. He was so amazed by
the flavor he discovered while trying « allocos » (that’s how in
africa they call the fried plantains, in
venezuela we call them « tajadas » or « tajadas de
platano »), that we prepared them for a while until finding the right ones,
the really dark ones on the outside he brought home.
Here in France the plantains most of the times come from
Africa, but you can find also from south american countries. Which is environmentally
speaking not much interesting because the trip these guys must have done to get
there in your hands is just huge. Always try to take in mind where you live and
what’s near to your location at the moment you are buying them.
After my obssesion of doing plantains in France i came to my
senses and realized my environmental impact while doing this, so now i do it
less but still do it because of the memories of those nurturing moments i lived
while eating this dish.
2 ripe plantains
- 80g of margarine
- 3 cinnamon sticks
- 1 ½ table spoon of maple syrup
- A pintch of salt
you see the plantains are starting to get some color from one side turn them until well cooked.
Peel the plantains
- Put them in a large tray
- Use a fork and make holes in two sides of the plantain
- Put the margarine, the maple syrup and the cinnamon sticks in
- Cook in the oven at 180C/ 356F until Golden Brown.