Plantain with Sweet Chilli Sauce

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

[/ingredients] [directions title=”Directions”]

1. Preheat oven to 200°C.
2. Cut the ends off of the plantains and peel.
3. Cut each plantain on the diagonal into ½ inch slices.
4. Put the plantains in a bowl and toss with the melted coconut oil.
5. Line a large pan with a baking sheet, and spread the plantains in a single layer onto it.
6. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

[/directions]Sweet Chilli Sauce:

[ingredients title=”Ingredients”]

• 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

[/ingredients] [directions title=”Directions”]

1. In a blender, purée together all the ingredients, except for the cornstarch and 2tbsp of water.
2. 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).
3. 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.
4. Let it cool to room temperature before storing in a glass jar and refrigerating.

[/directions]