If you know what this is (or even if you don’t):
Beans & Rice, Fried beef, fried plantains, and pickliz, with sweet potato pie for dessert. (Wish I’d had some whipped cream for it!)
Then come Sunday, May 19th at 12pm to the Haiti benefit luncheon. All proceeds go to the Hope for a Village trip to buy medical supplies for the clinic in Cote-de-fer!
There will be drawings for prizes, live music, and of course delicious Haitian food, cooked by the lovely Missy Onoh & company. (And apparently I am making this pie!) I will update details here, or check out their Facebook page: Hope for a Village on Facebook
Fried Plantains Recipe
2 yellow plantains, ripe (should be a little soft)
Coconut oil or beef tallow
2 Tablespoons salt, plus more for sprinkling (Recommended: Redmon’s Real Salt or sea salt)
- Cut off the ends and peel the plantains. Slice them into diagonals, about 1/4″ thick.
- Fill a bowl with water & stir in 2 Tablespoons salt until dissolved.
- Add the slices of plantain & let sit overnight or a few hours to soak up the salt. (It’s ok to skip this step if you are short on time.)
- Heat up a cast iron pan with coconut oil or beef tallow. Meanwhile, drain the water & pat the plantains dry.
- When the oil is melted and a little drop of water sizzles when you flick it in the pan (careful!), the oil is ready for frying. Place the plantains in the pan & fry until golden. Flip, then press the plantains down so they squish out a little on the sides. Fry that side until golden, then remove to a plate and sprinkle with salt.
- Repeat with remaining plantain slices.
- Serve while warm with a little pickliz or dipped in beans & rice.