Spicy Plantains are a simple, sweet and spicy side dish inspired by “Platanos Maduros Dulces y Picante” of the Dominican Republic.
By Sue Lau | Palatable Pastime
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Spicy Plantains is my recipe of the day with the blogging group Eat the World. Once a month the group posts authentic culinary recipes of a given country. Or recipes inspired by foods eaten there. This month our recipes have the flavor of the Dominican Republic. The island nation is located in the Caribbean sea.
One of the favorite recipes of the region is pan-fried ripe plantains. I have cooked up a version of that which includes spiced (hot) honey. Along with candied jalapeno slices. I have a recipe for those if you would like to use it: Cowboy Candy. Or you can usually buy these at the market now in jars.
I like to serve these as a side dish with Caribbean foods, Latin foods, or even Tex-Mex foods. They go deliciously with any of these. I used a Sriracha honey, but you can use any “hot honey”. These have been made popular by Nashville hot chicken. Or you can add a little sriracha to the recipe when using ordinary honey.
Eat the World
Check out all the wonderful Dominican Republic dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Sneha’s Recipe: Locrio de Pollo (Dominican Chicken and Rice)
Palatable Pastime: Spicy Plantains
Amy’s Cooking Adventures: Taco Shepherd’s Pie (Pastelón de Papa)
Kitchen Frau: Empanaditas de Yuca (Gluten Free Cassava Empanadas)
Pandemonium Noshery: Habichuelas Guisadas
Culinary Adventures with Camilla: Pastelón de Harina de Maíz
A Day in the Life on the Farm: Chimi Burger
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- 2 ripe plantains
- 2 tablespoon butter
- 2 tablespoons candied jalapeno slices (Cowboy Candy)
- 1 tablespoon Sriracha honey or just use regular honey
- When plantains are ripe and blackened, cut off ends and split lengthwise.
- Cut into three sections per half and peel off skin.
- Heat butter in a nonstick skillet.
- Add plantain slices and brown on each side, or till tender.
- Top with candied jalapenos and Sriracha honey and cook for a minute more.
- Serve warm.
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We love anything with candied jalapenos. Yum. Thanks for sharing this dish. I will definitely be trying it soon, Sue.
Like the idea of adding heat to the platains. They sound wonderful Sue.
What a unique side dish! I can imagine it’s loaded with flavour. Love the idea of spicy and sweet together.