A couple of weeks ago, I read this amazing post – 20 Plantain recipes to de-gluten your favourite dishes and I was totally blown away.
See, in Latin America, plantains are used so differently from how we use them in Nigeria so lots to learn, from empanadas to Jibaritos.
The jibarito (pronounced hee-bah-ree-to), a specialty of Puerto Rico, is a sandwich made with flattened, fried green plantains instead of bread, garlic-flavoured mayonnaise, and a filling that typically includes meat, cheese, lettuce and tomato. The original jibarito had a steak filling, and that remains the usual variety, but other ingredients, such as chicken and pork, are common; (Wikipedia)
This recipe for Jibaritos called my name and I knew exactly what it would have – suya and guac and barely pickled onions, tomatoes and lettuce.
It began with plantains, barely ripe. They were halved across section, then opened up like a book so that each plantain yielded 4 pieces,
These plantains are fried twice, first to cook…
Then pounded and fried a second time to crisp – like tostones (twice-fried plantains :)).
Then the fun begins.
I want you to think about this slowly.
Twice fried just-ripe plantains so you get the perfect balance of cream and crunch.
Peanut spiced meat that’s hot and beautifully grilled, choc full of flavour.
Creamy guac – amazing at ferrying flavours.
And a host of fresh vegetables.
Shall I go on?
How do you think this tasted? Should I really go on?
This was everything, ladies and gents. Everything.
Great as a meal and I see future plantain canapés – rounds topped with lettuce and guac then speared with suya spices and the trio of vegetables.
And not a one-hit wonder at that.
Les possibilities? Endless.
From our partner Kitchen Butterfly