When my cookbook-collecting daughter shared a copy of her latest find, Provisions, I immediately took notice. With 150 Carribean-inspired vegetarian recipes, there was plenty to keep my interest. Plantains are a favorite in the Hubele home, so I was immediately intrigued by the Roasted Ripe Plantain with African Pepper Compote recipe.
It’s a simple, straightforward recipe, great for weeknights. Just be sure to plan far enough ahead so your plantains have ripened. I found the perfect opportunity to test the recipe last Saturday after a long morning on the San Marcos River. I popped the plantains in the oven, and by the time I had the car unloaded and sauces made, they were ready to eat! This combination of creamy and crunchy textures, along with the sweet and spicy seasoning, makes it a real hit.
- 4 whole ripe plantains
- 1 cup raw peanuts with skins (I replaced these with almonds. While not traditional, they were great!)
- 2 large avocados (½ avocado per plantain)
- Juice of 3 limes
- 1 teaspoon paprika (I used smoked paprika)
- ½ teaspoon of cinnamon
- ¼-½ teaspoon of cayenne pepper
- Salt to taste
- African Pepper Sauce
- Roast ripe plantains in their skin in a 400-degree F oven for 35-40 minutes on a baking sheet.
- While plantains are baking, slice avocados in half, remove pits, scooping out each half with a spoon. In a shallow bowl, mash slightly, careful to leave plenty of texture.
- Add to the avocado mash: lime juice, spices and salt to taste.
- Prepare pepper sauce according to recipe.
- Place nuts on a baking sheet and heat in the oven until fragrant during the final 10 minutes of roasting the plantains. Coarsely chop nuts.
- Slice each plantain lengthwise and lightly mash flesh with a fork. Top with seasoned avocado, pepper sauce and nuts.
Adapted from Provisions, The Roots of Carribean Cooking
Photo by La.Catholique