Recipes
Plantain with Sweet Chilli Sauce
Feb
It is my honest belief that everyone loves plantain!!! I can’t get over its incredible taste and how easy it is to prepare. It literally took me less than 20 minutes to create what I believe is a classic go-to when you need a quick and delicious simple dish. Plus, it’s very versatile whatever your mood is. Great for breakfast, a snack or even dessert!
I was craving something sweet and filling to snack on especially since this week has started off so busy and this has been perfect. I baked them with a bit of coconut oil which makes them less fatty compared to frying them yet still so sweet. I then had them with some homemade sweet chilli sauce which creates an amazing mix of flavours. I have to admit that I actually use this sweet chilli sauce as a dipping sauce with almost everything. This is a must try!
[ingredients title=”Ingredients”]- 2 ripe plantains
- 1 tbsp coconut oil
- Preheat oven to 200°C.
- Cut the ends off of the plantains and peel.
- Cut each plantain on the diagonal into ½ inch slices.
- Put the plantains in a bowl and toss with the melted coconut oil.
- Line a large pan with a baking sheet, and spread the plantains in a single layer onto it.
- Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
- 2 large garlic cloves, peeled
- 1 red chilli (adjust according to how hot you want your sauce)
- ½ red pepper, deseeded
- ¼ cup squeezed lemon juice or white distilled vinegar
- ½ cup unrefined sugar or dates
- ¾ cup water
- ½ tablespoon salt
- 1 tablespoon cornstarch
- 2 tablespoons water
- In a blender, purée together all the ingredients, except for the cornstarch and 2tbsp of water.
- Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until the mixture thickens (about 3 minutes).
- Mix the cornstarch and water into a slurry. Whisk in this cornstarch mixture and continue to simmer for one more minute. The cornstarch will help the sauce to thicken slightly.
- Let it cool to room temperature before storing in a glass jar and refrigerating.