Fried Plantains with Black Beans and Rice
Fried Plantains are delicious sautéed and salted. Serve with Black Beans and Rice, as we have, with a dip, with rice or as a side with almost anything! While plantains look like bananas, they must be cooked before eating and do not taste anything like their cousins. While very common in Central and South America and for all who love Central American food, I admit this was my first time making and tasting them. But it won’t be the last! These bites are delicious and a wonderful side dish at any meal.
While I usually only post one recipe, I have included a link to a previous recipe, Black Beans and Rice and Tropical Fruit Salad making a perfect, complete meal. The Tropical Fruit Salad is a wonderful summer dessert, breakfast or light lunch with cottage cheese or yogurt. Recipes are below.
Against the background of building the Panama Canal, is the awakening of Clara Tyler. Through Clara’s eyes, we see the poverty and disease of the Canal’s workers, their lack of rights, and adding to their misery, the indifference from many in charge.
Parallel to Clara’s fight against disease is her battle for equal rights as a woman. She struggles within her family against the rule of her father, in the medical and political world against the authority of doctors and government leaders, and in world of love, against prevailing standards. The plot details the emergence of Clara as a strong, independent and iconoclastic woman.
Fried Plantains (maduros)
3 tablespoons light veggie oil, more if needed
Peel plantains by cutting off both ends and cutting a slit down the side.Remove the peel by peeling it side to side rather than lengthwise. Use the knife to help loosen it from the flesh of the plantain.
Cut plantain on an angle into 1/4” slices.
Coat bottom of a non-stick skillet with oil. Heat over medium heat. Add plantain slices. Fry for 3-4 minutes on one side or until golden. Turn and cook another 3 minutes on the other side. Remove each slice after it browns. Each slice may cook at a slightly different time depending on thickness.
Remove from skillet and drain on paper towel. Continue until all slices are cooked. Sprinkle with salt.
Note: If plantains are ripe, the slices take less time to cook.
Tropical Fruit Salad
2 dragon fruit
1 small melon
2 tablespoons Amaretto or other sweet liqueur, optional
Mint for garnish, optional
Cut the pineapple in quarters. Cut out the core and cut the pineapple into bite size pieces.
Cut the papaya in half. Remove seeds. An ice cream scoop is great for this. Remove peel and cut into chunks.
Cut into the mango, removing the skin as you go. Cut mango into bite size pieces.
Cut dragon fruit in half and peel outer skin off. Cut into chunks
Cut melon in half, deseed and cut melon into bite size pieces.
Cut kiwis in half, remove peel and cut into bite size pieces.
Place all fruit into bowl. Add amaretto if desire. Mix together gently and refrigerate until ready to serve.
If you have left over fruit, place into a blender and make a fabulous Tropical Smoothie!
To sweeten: If you want to sweeten the fruit salad without liqueur, drizzle honey or maple srup over the fruit. Gently mix and refrigerate until ready to use.
Other Fruit: Add other fruit of choice.
Plating: Rather than placing in a bowl, keep each fruit separate on a large plater for serving.