Spicy Plantains are a simple, sweet and spicy side dish inspired by “Platanos Maduros Dulces y Picante” of the Dominican Republic.
Spicy Plantains
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.
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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
Spicy Plantains
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Spicy Plantains
Spicy Plantains
Ingredients
- 2 ripe plantains
- 2 tablespoon butter
- 2 tablespoons candied jalapeno slices (Cowboy Candy)
- 1 tablespoon Sriracha honey or just use regular honey
Instructions
- 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.
Notes
Nutrition
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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.