Plantains, known as "cooking bananas," are grown commonly in West Africa, Latin America, and the Caribbean. Perhaps you’ve never had the pleasure of eating plantains because you didn’t know how to cook them. If that’s the case, try this simple recipe for Plantains Cuban Style. It makes an excellent side dish served with black beans and rice.
We prepared plantains this way at one of the monthly meetings of the Kansas City Culinary Club. They were delicious! I think Trish, the president of the club, got this recipe from the September 1971 issue of Gourmet magazine. Hmm…looks like I’m not the only one who clips recipes from magazines and newspapers and files them away for later use. But a good recipe is always a good recipe, no matter how old it gets.
PLANTAINS CUBAN STYLE
Let 3 large plantains stand for several days until they blacken on the outside and are soft to the touch. With a sharp knife, carefully split the peels lengthwise. Cut off both ends, and slip off the peels. In a skillet, brown the plantains on both sides in 1/2 stick (1/4 c. butter). Sprinkle them with 1/2 cup sugar and 2 teaspoons cinnamon and add 1/2 cup sherry.
Cook the plantains gently, covered, until the sugar caramelizes. Serve immediately.
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