I live near a lot of grocery stores. When I get out of the tube, to the left on the corner is a Sainsbury local and to the right on the corner is a Tesco metro. Just a short walk away from that is a full sized Waitrose – but before I even get to that there are a few small independent market and a new organic market. And the truth is, I go to all of them. If I need something quick I’ll go near the tube. If I want a proper shop I’ll go to Waitrose. And if I’m feeling curious, then the organic market. It’s a little bit of overkill, but when I can’t find an ingredient at one place, it helps to have so many others.

Recently, I discovered yet another place that’s also close to my flat but off the main street. It’s French themed, they bake their own bread, and the place smells amazing. I went there because after going everywhere else I couldn’t find basil for blueberry basil lemonade. They didn’t have basil, but they did have platanos. Platanos in Spanish – plantains in English. And not just green plantains, which I kind find easily enough, but they had perfect, soft, ripe, black plantains. Or, in spanish – platanos maduros. 

Now getting excited about wrinkly dark plantains might sound weird. If it was a banana, I wouldn’t eat it and I’d be thinking about banana bread. But dark plantains are my favorite. Why? Because it reminds me of my family. These plantains are so soft and sweet, which green plantains are not. And also, this recipe is so flippin easy to cook. Seriously, if you’ve thought about learning to cook Puerto Rican or Latin American foods this is where to start.

I was also really excited by the plantains because even though I have half a dozen grocery stores at my disposal I have a hard time finding Latin American foods here in London. I’ve done some searching and found there are a few specialty shops – but I still haven’t found anyone that sells Goya brands. How is a girl supposed to live without her pinto beans and arroz con gandules?! So anyway, it’s nice when I can find the ingredients and flavors that remind me of home cooking from my parents.

It is easy to double or triple this recipe, just buy as many plantains as you want. I used two plantains and that makes about 3 servings if everyone has 4 slices. This recipe is best right after cooking, but the plantains are just fine reheated in the microwave the next day. Eat as a snack, or serve with a big plate of rice, beans, and arepas.

Messy level: This is the lowest maintenance cooking and cleaning ever. You need two ingredients, a knife, a cutting board, and a pan. One spoon all the way.

Platanos Maduros (Sweet Fried Plantains)

 

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Prep time

5 mins

Total time

5 mins

 

Serves: 3-4

Ingredients

• 2 plantains
• vegetable oil

Instructions

1. Cut both ends off the plantains. Using a knife, score the skin lengthwise on two sides. Then, slowly peel the skin off the plantains. Plantains don't peel like bananas, so these instructions are important and will help you easily get the skin off.
2. Cut the plantain flesh into slices on the diagonal. [I don't know why this is the established method, you could do it lengthwise or in coins, but for some reason it's always done this way.]
3. In a large pan, heat about ¼ inch of oil on medium-high heat. Heat until the oil is very hot. Test this by flicking a little water into the oil. If it pops and sizzles then your oil is ready.
4. In batches, add the plantains to the oil. (I did about 6 slices at a time) It's important to do this in batches so you don't make the oil temperature drop too much.
5. Fry the plantains for about 2-4 minutes on each side. They are done when they are a little bit browned and look kind of caramelized.
6. Remove plantains from the pan and place them on a plate lined with a paper towel. This is done to drain off any excess oil.
7. Serve and eat!

3.2.2925

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But the other reason I haven’t cooked much is that I love cooking for other people and I haven’t had much opportunity to do that. That is until a few weeks ago when I had a girls night at my apartment. It was one last big blow out with my girls before London. The eight of us (not all pictured below) had a potluck and we ate and we drank and we ate some more. In addition to piñon, we had salad, pizza, cheesecake, chips and dip, and raisin bread. Aren’t pot lucks excellent?! You get to eat all kinds of things!

We also talked and told old stories from college and new recent stories. We laughed and laughed and laughed. And finally we dragged ourselves away from the table, we put on some heels and we went out dancing. At the end of the night we came home, ate more food, had a sleepover, and then the next day I made them watch Orange is the New Black. Best night ever. I felt loved, I danced my heart out, and my feet hurt in the morning. It was an absolute blast. Some photos are below. Some are nice and some are weird… so it goes.

But back to cooking. Having everyone over was also the perfect reason to make something off of my recipe bucket-list. I love sweet plantains and I have been wanting to make this recipe forever, I just needed a captive audience. This is lasagna-like only because meat is layered between things and then baked. Otherwise, the ingredients aren’t that similar.

I was making it as the girls arrived and when I opened the door a few people immediately said, “something smells good!” That is always a good sign. I think sweet plantains and meat may sound like a weird combination, but it totally works.  Everyone said they liked it, and it has an excellent array of flavors. Try it out.

I adapted this recipe from Wilo Benet’s Puerto Rico True Flavors. I used ground turkey instead of beef to accommodate dietary restrictions. I also cooked the plantains in a skillet instead of in the oven. And finally, I seasoned the meat how I felt like it and didn’t use the cookbook recipe at all. Anyway, have some people over and try it out.

Ingredients: 

4-5 ripe plantains

3 oz green beans, trimmed and cut into small pieces

1 lb ground beef or turkey

olive oil

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1/4 cup sofrito

2 tbsp cilantro

3 eggs

Directions:

1. Preheat the oven to 300°

2. Peel the plantains and cut lengthwise into about 4 pieces. To peel the plantains, cut off the ends then score lengthwise. Slowly peel the skin from the fruit. Use your knife to scrape what won’t peel off. Plantains don’t peel like bananas.

3. Heat the oil in a skillet over medium-high heat. When the oil is hot, put in the plantain slices. Fry until they brown a little bit,then flip. Place them on a paper towel to drain the oil. You will have to do this step in batches.

4. Steam the green beans. I did this by putting a little water in a pot, putting a steamer in the pot, adding the green beans, then cooking on high while covered for about 5-7 minutes.

5. In another skillet, heat some oil over medium heat. Once the oil is hot, saute the onions and garlic until they are soft and browned (5ish minutes)

6. Add the red pepper and sofrito. Cook for about 7 minutes.

7. Add the ground meat. Break it up using your spoon. Cook until entirely cooked through. When it’s done cooking place on paper towels to drain excess grease.

8. Turn off the heat and stir in the cilantro and steamed green beans. Mix!

9. Oil the bottoms and sides of a 8″x8″ casserole dish.

10. Arrange a layer of plantains on the bottom of the dish.

11. Top the plantains evenly with the meat. Press down with your hands or with a spoon to make it all fit tightly.

12. Beat the eggs in a separate bowl. Pour (or spoon/brush) half of the egg over the meat. This egg will help bind your end product.

13. Top the meat with the remaining plantains.

14. Pour the remaining egg over the plantains.

15. Place in the oven and cook for about 35-40 minutes.

16. Slice and serve!

Messy level:  This is a four spoon recipe. You need three burners to cook the meat, green beans, and plantains. You also need a dish for the oven. And you have to drain two things to get the grease out. That makes for a lot of dishes!! Also peeling and cutting the plantains is messy work – I had that goop all over the kitchen!

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