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.