Cinnamon Ginger Brown Sugar Plantain #MeatFreeMonday | CaribbeanPot.com

Get my cookbook @ http://www.WestIndianFoodCompany.com It’s all about quick and delicious Cinnamon Brown Sugar Fried Plantains in this episode of #MeatFreeMonday with Chris De La Rosa of CaribbeanPot.com

Learn how to tell when a plantain is ready for cooking and the basics of pan frying it to perfection. Finally we’ll explore a wonderful topping of cinnamon, brown sugar and ginger to kick things up a bit on the flavor profile.

You’ll Need…

2 ripe plantains
veg oil
1 heaping tablespoon golden brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger

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Hey what’s up soldiers Christie a Caribbean 4.com today I’m just playing a little bit with some plant in there was Instagram this morning Chris what happened to me three Monday so I hope this counts for meat-free Monday and I slow planting something man stay tuned you’re gonna want to check this out

Before we get to the actual plant in which I have over here you should plant in a plantain well in fact up without me I’ve got a tiny bit of ground ginger in there this step is totally optional tiny bit of ground ginger in there golden brown sugar and some cinnamon

I just want to mix that together really well let’s put it aside and a couple minutes we’ll put this to use trust me you’ll thank me for this one later we ain’t doing your typical fried plantain we doing it’s a little bit more I read

Know as far as the plantain goes I do apologize for that humming noise I don’t know why that Fred trying to be in people video this morning been harming like crazy I know if it is being worked overtime but as far as the plantain is concerned you want something that’s gone

Black very soft if you smell it it should have a nice aroma if it’s green you won’t get best results um a certain freckles Donna she likes to plant in and she been on a hard and green I was like all right but for all purposes you need

It really right almost to the point I give it more bananas you’d be making on banana bread with it but this is ideal here so all you want to do if you saw I went and I squirt it down the center there pull back the skin now just to peel it

Any sort of imperfections like you see here you can cut it out here as well and I’m losing a lot of my plants in there I’d only want to do then it slice it I’m doing it on a bit of an angle just for presentation purposes later about we’re

Looking at about quarter of an inch you can go thicker you can go thinner it is totally up to you so that is how we would treat this planting at this point next up I’ve got my cast iron pan here eating on a high flame you can use a

Nonstick pan because of what I find is a nonstick pan you will be able to use less oil and speaking about oil I’m gonna go in with vegetable oil and he wanted us have a layer of oil completely covered the bottom of the whatever pan

That you’re using and I want it nice and hot then it’s just a matter of putting in the slices of plantain in there I’m just gonna take maybe about two minutes on each side not in too drastic [Applause] let’s try not to crawl the pounds depending on how high he says you don’t

Need to flip them my business work after about a minute and a half two minutes or so got it get that nice golden color that you’re seeing there and the more it fries in there so we’re start releasing all those sugars and start going caramelize as you see there now the way

My mom would traditionally do plant in for us would be a sundae thing with lunch and she would boil them boil the right plantain in the skin and then slice them up and give it to us and big pieces cut up lovely golden color all the way through this one here with a

Little bit of darkness at the scene in there that’s my favorite kind there so what I’m gonna do at this point have been cooked on both sides been about four or five minutes I’m just gonna take them out and lay them on some paper towels just the souq of that extra oil

Nobody in trying to have all that oil in their diet right and I’m just gonna continue frying off the rest of them so now if you’re wondering Chris what about that cinnamon and brown sugar and all that here’s where while it’s still warm

I just took it out as you saw me do it’s been sitting on this paper towel now for about 30 seconds or so so it’s still warm here’s where we’re gonna top it with that cinnamon brown sugar and ginger you can be as liberal as you want or go back

That’s on my topic you don’t even need to do this so that plantain will be sweet enough as it is they’re just like their Caribbean people this sweet too bad you know in a month Chrissy a Caribbean pod calm I click little something a little 101 on fried

Plantains that’d be nice and ripe to the point where it’s going black you want to fry it up quickly you want to give it that little dusting with that cinnamon brown sugar ginger and you’re good to go what’s a pleasure to have you guys here in the kitchen with me remember to hit

That thumbs up and leave me a comment below always appreciate my little baby is here we’ve got cookbooks guys West Indian food company calm get your copy to be