In nearly every island in the Caribbean you travel too, there is a strong chance that you will come across vendors on the side to road selling grilled plantains. Grilled plantains recipe has been around in the Caribbean for centuries – my grandma did it and so did her mother. Back in the day when flour was still a luxury to item have at home, grilled or roasted plantains were substituted for bread.
Plantains can be cooked at any stage of ripeness and they’re a great source of folate, a nutrient which plays a vital role in cancer prevention. Try your hand this recipe – you will love it.
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Ingredients:
- 3 soft black plantains, unpeeled (about 1 1/2 pounds)
- 2 tablespoons butter, melted
- 1 teaspoon brown sugar
- 1/8 teaspoon ground red pepper
- Cooking spray
- 6 lime wedges
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Prepare grill to medium heat. Cut plantains in half lengthwise. Cut plantain halves in half crosswise. Combine butter, sugar, and pepper; brush evenly over cut sides of plantain sections. Place plantain sections, cut sides up, on grill rack coated with cooking spray; grill 7 minutes or until flesh is soft and skins begin to pull away from the flesh. Turn plantain sections over; grill 3 minutes. Serve warm with lime wedges. Recipe by:Bill and Cheryl Jamison , Cooking Light, MAY 2003 |
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