Image © Sarina Bland
“Plantain is rarely showcased this formally on dinner tables and it really is a shame. In this case, lengths of ripe plantain are oven-baked with orange juice and zest. The result is very Caribbean Glam!” – Sarina Bland, TriniGourmet
2 ripe plantains
2 Tbsp. honey
1/2 cup orange juice
2 Tbsp. grated orange rind
1/2 tsp. salt
Preheat oven to 350 degrees F. Peel and slice plantains, lengthwise or crosswise and place in a greased baking dish.
Mix juice, honey, rind and salt; pour over plantain and bake for 15 to 20 minutes until nicely browned.
– Sweet potatoes can also be prepared in this way. Parboil potatoes, peel and slice in dish, pour syrup over and bake until cooked (25 to 30 minutes).
– Make sure the plantain is adequately ripe (skin should be almost completely black). The dish isn’t as appealing when the plantain is too firm.
– The orange zest tends to get bitter in the oven so keep an eye on it and avoid including any of the white pith. Instead of topping with orange zest try using a mixture of brown sugar, cinnamon and nutmeg – a blend of zest and sugar may be the perfect compromise!
– Substitute the orange zest topping with a mixture of brown sugar, cinnamon and nutmeg, or a blend of zest and sugar.