A concoction of cayenne pepper, lemon juice, and chopped ginger atop an iconic South American cuisine. This is not only an easy recipe to make but can be ready in just under an hour. Serve warm and golden-brown.
recipe 
yields
Serves 2 to 4
4 ripe plantains with black marks on the peel
¼ medium-sized red onion, peeled
2 tablespoons chopped ginger
2 teaspoons minced garlic
2 teaspoons cayenne pepper
1½ teaspoons lemon juice
1½ teaspoons chicken bouillon
½ teaspoon ground nutmeg
1 teaspoon salt
Oil for deep frying
ingredients
steps
- To peel plantains, cut off both ends of each plantain. Then cut a vertical seam down the length
of the outer skin and remove peel. Cut peeled plantains in half vertically, then slice into diagonal
pieces roughly the width of your pinky finger. - In a blender, combine onion, ginger, and garlic and puree. Add 1 to 2 tablespoons of water as
needed to loosen the mixture. Add cayenne pepper, lemon juice, bouillon, nutmeg, and salt and
blend until combined. Transfer to a large bowl and add plantain slices. Marinate in the
refrigerator for 45 to 90 minutes. - In a heavy-bottomed skillet, heat approximately ¾ inch of oil over medium-high heat. Add
plantain slices, turning once, frying until golden brown. (You may need to do this in batches.)
Once fried, transfer plantains to a paper towel-lined plate. Serve warm.
/recipe
Date Published: 10.21.24
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Recipe By
ChòpnBlọk in Houston -
Contributing City
Houston
