08/10/16

Sweet Butter Rum Plantains

Butter Rum Plantains Recipe

Ever see those funny-looking bananas at the grocery store and wonder what the heck they were?

Those aren’t bananas at all…they’re plantains, and whether served savory or sweet, they’re crazy delicious! More starchy and less sweet than bananas, plantains are a staple food in the tropical regions of the world (West and Central Africa, Central America, the Caribbean islands and northern, coastal parts of South America), and are treated in much the same way as potatoes and with a similar neutral flavor and texture.

Though typically eaten as a savory snack, or mashed into a starchy filler, I can take my plantains either direction, and when going to the sweet side…this is my favorite.

Chef Perry’s Butter Rum Plantains

  • 1 C dark rum
  • 1 C dark brown sugar
  • Salt
  • 2 Tbs butter, diced
  • 1/4 cup peanut or coconut oil
  • 6 very ripe plantains
Unripe Green (for tostones), vs. Ripe Black Plantains

Unripe Green (for tostones), vs. Ripe Black Plantains

Peel and slice plantains on the bias, 1/2-inch thick. Plantains should be very ripe (almost black.) Green plantains are much more starchy, and not as sweet. Green plantains are best for one of my favorite savory snacks, tostones.

In a heavy skillet, melt the butter over medium heat. Add half of the plantains and fry them in a single layer for about 4 minutes on each side.

Remove with a slotted spoon and keep warm in a bowl. Repeat.

Sautéed Butter-Rum PlantainsDrain and wipe oil from the same pan, combine the rum, brown sugar, butter, and salt. Stir over medium heat until the sugar has dissolved, then bring the mixture to a vigorous boil.

Cook for 2 minutes, until slightly thickened.

Return the plantains to the pan and stir to coat them evenly with the sauce.

Allow to cool slightly, and serve.

Plan on one plantain per serving

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