Saturday, May 22, 2010

Ginger-Lime Platanos Maduros with Coconut-Curry Dipping Sauce

Ginger-Lime Platanos Maduros with Coconut-Curry Dipping Sauce

Credit to Greta! Thanks for cooking up a storm with me!

Ginger Lime Plantains
2-3 ripe plantains (we tried sweet potatoes, too, but I didn't like them as much)
4 tbsp lemon or lime juice
4 tsp fresh ground ginger
1/2 tsp allspice
1/2 tsp ground hot pepper (or to taste)
2-4 tbsp palm oil
1/2 cup or more canola oil

Mix lemon juice, ginger, allspice and cayenne in a shallow bowl. Slice plantains on the diagonal and place in mixture until coated.
Heat oil in skillet over medium heat (should generously cover bottom of skillet) until the plantain sizzle when placed in it.
Cook plantain on both sides until golden. Place on paper towel to drain oil, and enjoy hot with dipping sauce.

Coconut-Curry dipping sauce
1 cup coconut milk
1-2 tsp lime juice
1-2 tbsp honey
1/4-1/2 tsp cayenne
1/4-1/2 tsp curry powder

Mix and enjoy!


thriftydabbler said...

This looks SO good.


Megan said...

And just so you know... I LOVE that pretty much everything you have decided to do in your life has evolved around African Dance... that is passion!