I figured I would start my Jamaican food learning process with a few dishes that I have mastered growing up in a Jamaican household. When my mom was busy preparing the entrees for meals I was set up at a plantain frying station. I would usually groan because it meant sticking close to my station frying batch after batch of plantain. Plantain can fry quite quickly and if you turn away you may come back to some burnt pieces. It is all worth it in the end though!
This time I am making plantain that is slightly more savory than when the plantain is fully ripened. So look for plantains that are not quite fully ripe like above.
Slice diagonally to make flatter pieces that are easier for frying.
Put your oil in the pan under medium heat and wait for oil to warm up (about a minute). You can put in a slice to check if the oil is ready, the oil should bubble up around the plantain. When the bottom of the plantain is golden brown flip each plantain to get the other side golden brown as well. Once the other side is done remove from the frying pan and place on top of a paper towel to absorb some of the oil and start another batch. You may need to add a bit more oil to the second batch.
Finish off your plantain with a dash of salt and pair as a savory side to complement your meal.
- 2 semi ripe plantains
- 1/2 cups of vegetable oil
- Dash of salt
- Slice the plantain on a diagonal.
- Add oil to frying pan over medium heat.
- When oil is is hot enough for frying add plantain to the frying pan.
- Fry plantains to a golden brown color on both sides and remove from pan. Set on a paper towel. Add the rest of the plantain to the pan and repeat until all the plantain are fried.
- Add a dash of salt over the plantains.
Photography by Tiffanie Graham