First step in searing your plantains… make sure the outer skin has browned and nearly blackened.
Course Side Dish
Cuisine Caribbean
Keyword Plantains
Ingredients
2 large plantains (very ripe) - cut at an angle into 1 inch thick slices *
2-3 tbsp coconut oil
Pinch of salt
Instructions
In a large deep skillet melt coconut oil on low-medium heat
Once the oil is hot add in half the plantain slices
They will begin to sizzle around the edges and caramelize
When you can see the bottoms turn a deep golden brown, they are ready to turn over to the other side (about 2-3 minutes)
Repeat browning/caramelization on the other side (about 2-3 minutes)
Remove cooked plantains from heat and allow to cool while you work on the 2nd batch
When ready - sprinkle with your pinch of salt and serve warm!
Notes
The riper the plantain the sweeter the flavor!Your plantains should be either fully browned or mostly browned.Make sure your heat is set to low-medium. You don’t want the oil too hot or the plantains will burn vs caramelize.