Vegan Jamaican Recipes: Chili Lime Plantains

August 10, 2016
A couple of months ago I posted a recipe that was inspired by one of my favorite food trucks. When I went to the flea market that the truck is usually at, I found out it was no longer around because the owners opened a full restaurant and didn't have time to operate both locations. I was happy for them but sad for me because I had to search for somewhere new to eat at the festival. The majority of the food was smoked meat on sticks or fried balls of cheese, but I eventually found a Jamaican spot that had plantains, and I was able to make a plate out of it by adding rice and beans. The plantains were delicious, and the meal was good--but it was a little bland due to the fact that it was a last resort. I used this meal as a base of this definitely-not-bland recipe and added fresh produce and herbs to give it a little zest. When I used to work in a health food store, I always snacked on chili lime flavored plantain chips, so I incorporated these flavors into the meal. Cilantro pairs very well with these flavors, so I made a salsa with cherry tomatoes from my dad's garden and shallots. Because the plantain is starchy like a potato rather than sweet like a banana, the bold flavors of the salsa give the dish a pop of flavor.
Vegan Jamaican Recipes: Chili Lime Plantains

Vegan Jamaican Recipes: Chili Lime Plantains

Recipe Type: Appetizers
utensils YIELDS 1 side serving
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  • 1 plantain, RIPE!!
  • about 1/2 cup coconut oil
  • chili powder to taste
  • 1 lime, cut in half
  • 5-6 cherry tomatoes, sliced in half
  • 1 shallot, diced
  • 1 tablespoon extra virgin olive oil
  • salt to taste
  • pepper to taste
tomato
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Directions

1. In a large skillet or deep pot, heat the coconut oil over medium-low heat. I prefer to use cast iron for this because it heats evenly.
2. Peel and slice the plantain into thin slices. Drop into the hot oil.
3. Let the plantain fry for about 3 minutes and then flip them and let them cook for another 3 minutes or until they turn a golden brown caramelized color.
4. Remove from the skillet and pat dry between paper towels to mop up the excess oil.
5. Using 1 half of the lime, squeeze the juice over the plantains. Sprinkle with chili powder. Set aside. Your plantains are complete, and you can eat them alone like this or continue on to make the accompanying salsa.
6. In a small bowl, add the tomatoes, shallots, olive oil, cilantro, salt, and pepper. Squeeze the juice from the other half of the lime into the bowl. Toss.
7. Serve plantains and salsa over rice.

Also by Lauren: Raw Pineapple Jicama Slaw

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Photo: Lauren Sacerdote


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Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.

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