recipes

Chili Plantains

Simple and tasty, as well as being a great accompaniment to Limey Tofu.

2 ripe plantains
juice of 1/2 lime
1 Tbsp. chili powder
1 tsp. cinnamon
1 Tbsp. canola oil

1. Peel and slice the plantains in 1/4" rounds.
2. Toss plantains with lime juice, chili powder, and cinnamon.
3. In frying pan, heat oil, then add plantains and fry for 3-5 minutes, turning frequently, until lightly browned.
4. Serve immediately.

• Slightly green bananas can be used in place of plantains, but it won't be as good.
• Although this is an excellent side dish, it also makes a fantastic dessert with the addition of 1 Tbsp. of turbinado/raw sugar. For a dip, mix 2 Tbsp. of peach salsa with 1/2 cup non-fat plain or vanilla yogurt.
• As an alternate method of cooking, after step 2, spray a large peice of aluminium foil with canola oil, then add the plantains. Seal up foil, then heat over a low grill for 5-10 minutes. It's an excellent addition to a barbeque or tailgate.