Homecooked Trials

Ripened Plantains? Make Maduros!

As much as I am ½ Cuban descendant, and sad as it sounds I don’t really cook plantains. I know it’s a sin yadda but I don’t really fry much of anything, let alone plantains, however, this was an excellent opportunity to create a plantain side dish for Little Nomster. My first idea was to cook tostones, however, after letting my plantains sit on the counter for over two weeks, they’d ripened to the point where making that option was out of the question, however, the time was ripe for plátanos maduros.

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Having a hankering for platanos maduros? Let me tell you making baked sweet plantains are as easy as pie, actually, easier! Here’s what you need:
* 2 to 3 ripe plantains (depending on your preference)
* olive oil, kosher salt, black pepper
In a small mixing bowl mix the olive oil, salt, and pepper for one minute. Next cut the ends off of the plantains and remove the carcass. I tend to cut my plantains into chewable bites, but many families cut them long ways. Preheat oven to 300 degrees, lay down foil on a baking pan, spray/spread olive oil on the sheet to prevent the bites from sticking. Lay down you bites and with a spoon or brush pour the mix onto of the bites and spread around. Do this to all the bites, stick them in the oven until lightly brown, then flip them all over and add more sauce. Bake again until brown then enjoy non-fried platanos.

First I cut off the ends of the plantains and peeled off the skin exposing the inner part of the fruit, looking very much like a peeled banana. Next I cut the fruit diagonally into 1-inch chips. I laid all the cut plantain down on tin foil and sprinkled on top of them olive oil, salt, and black pepper. I didn’t want to add too many spices and mess around with the flavors of the fruit. I preheated the oven to 300 degrees. Laying the tinfoil down and a baking pan, I baked the plantains for 30 minutes, turning them over every ten minutes until brown and crispy.

The end results were great! I don’t think my mom would have ever put salt or black pepper on any plantain, it’s just not traditional in our household. Nevertheless, I have since made variations of maduros using less salt, garlic, and different seasonings and the results were still tasty. Try experimenting on your own with the different spices and come up with a recipe which best suits your tastebuds!