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Yields4 Servings

 2 Plantain, peeled
 2 Jalapeno peppers, quartered
 1 Ginger knob, peeled and chopped
 1 ½ cups Water
 ½ tsp Whole cloves
 2 tbsp Cayenne pepper
 Salt and black pepper, to taste
 Oil, for frying

Slice plantains in quarters lengthwise and cut into 1-inch chunks. Place in a large bowl and set aside. In a blender, pulse habaneros, ginger, and cloves.


Add water incrementally, then add cayenne, salt and black pepper and blend until fully combined. Pour liquid over plantains, stir gently to coat, and marinate for at least 2 hours.


Heat oil in a deep pan. Ensure that there is enough oil in the pot to cover the plantain.


Working in batches as needed, fry plantains for about 4 minutes until deep golden brown. Remove from pan with a slotted spoon and drain on paper towels. Serve immediately.

Nutrition Facts

Servings 4