Plantains Maduros

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  • 2 very ripe plantains *Ripe plantains should be soft and dark/blackening nearly all over. Peeled, sliced diagonally into ½ inch thick pieces
  • 3 tbsp coconut oil
  • sea salt
  • 1 tsp lime zest
  • drizzle raw honey or Grade B maple syrup
  • Heat oil in a large skillet over medium-high heat until very hot; the oil should be shimmering. Add plantain slices and sprinkle with a good dusting of salt. Sautee for about 3-4 minutes until golden brown and then flip.
  • Sprinkle with salt and saute for another 3-4 minutes until golden brown. Transfer to a plate lined with paper towels to drain, then serve warm with a garnish of lime zest and drizzle of honey.
A classic in Central America, these hit the sweet spot and couldn’t be easier. Can’t find plantains? Use bananas instead. These are best consumed fresh off the stove.