Boiled Sweet Plantains

Looking back, I can't believe I haven't posted this method of cooking plantains earlier!

Boiling them is pretty much the easiest way to make them, and you can use both the yellow (sweet), or green (starchy) ones depending on what your taste is for the moment.

Boiled plantains go well with any type of main dish, really...and they're a nice, quick way to get some starch onto your plate if you don't feel like the usual rice, pasta, or potatoes. :o)

But, you can serve them along with rice as well.

I especially like boiled plantains with fish and seafood dishes, which is how I used them recently by pairing them with a tasty shrimp stew (more on that later).

So without further ado, here are the basics for making tasty boiled plantains:


Boiled Sweet Plantain
serves 4

4 large yellow plantains (with black spots / streaks)

1 tablespoon coarse salt

olive oil for drizzling





First, rinse and scrub the plantains well.

Cut off the ends, then slice each plantain in half, crosswise.

Make a small nick in each plantain peel (this just makes it a bit easier to remove after it's cooked).




Add the plantains and salt to a large pot of water and bring everything to a boil. As soon as the water starts to bubble, drizzle in some olive oil and allow the plantains to simmer for about 15-20 minutes.

You'll notice that the peels will start to open up when they're done.

You can keep the plantains in their little peel "jackets" until ready to serve...

Then remove them when you're about to eat. Drizzle with more olive oil and salt and pepper if desired...

Enjoy! :o)

Here they are served up with the meal that I'll feature in my upcoming post!
Spicy Okra and Shrimp Stew