This is my favourite way to make plantains – crispy on the outside, soft and tender on the inside, and smothered with ghee. I don’t think I could come up with a better side dish for you.
I enjoy these on the regular and I hope you will, too.
This recipe is for one, but you can always double, triple, or quadruple this recipe, depending on how many mouths you’re needing to feed.
I am usually cooking for myself, so I just cook a single plantain. I prefer eating plantains after they’ve been freshly cooked. In this case, leftovers just aren’t the same. So, if you can cook them fresh rather than make a large batch, I would recommend doing that.
You’ll also notice I call for a green plantain in this recipe, which is another must. Yellow plantains are ripe and won’t hold up to this cooking method, so you’ll need to find green plantains in order for this recipe to turn out.
Ghee Glazed Plantains
1 green plantain
1 tbsp ghee
- Peel your plantain, then chop it however you would like. I usually cut mine into half moons, which are nice bite-sized chunks.
- In a deep skillet with a lid, add your plantain, then pour water over top. Add enough water that the entire bottom of your skillet it covered, and almost fully covering your plantains.
- Cover the skillet with a lid, place on an element, and cook over high heat.
- After a few minutes, the plantains should have changed colour – from a pale yellow to a darker yellow colour.
- When the water has almost all evaporated, but there’s still a fair amount left, add your ghee and sprinkle with sea salt. Stir.
- By adding the ghee while there’s still water left in the skillet, you will create a “ghee glaze”.
- Continue to stir and sauté over medium heat.
- When the plantains are a golden brown on the edges, remove from heat, and serve.