When I was last in Guatemala I fell in love with a particular treat at breakfast – boiled plantains. Plantains are those big banana looking fruit, but they stop the resemblance there. You might know them in a fried state, with your jerk chicken or rice and beans. Oh sure, I love the fried ones too, but consuming them kind of ruins my caloric intake. But boiled? No fat and soooo delicious.
Here’s how to make them:
Start with well ripened plantains. Like, black. A dark plantain is a ripe and sweet one. But don’t wait until the fruit flies take over the kitchen (as happened to me). Wash them with a tiny bit of soap to be sure the skins are clean and any dirt is removed.
Keeping them in the peel, cut them in half, or if they’re huge into thirds. Some plantains are really huge.
Put them in a pot and cover with water. Add a dash of cinnamon, or a piece of cinnamon stick.
Boil till soft through when stuck with a fork – about 15 or 20 minutes.
Be sure to let them cool! Then slice open the skin and enjoy.
It’s true a plantain by itself has plenty of calories so you probably don’t want to eat gobs of them. One cup of boiled plantain contains contains 230 calories and zero fat, with 2 g of protein, 60 g of carbohydrates and 5 g of dietary fiber. Not bad for something so yummy!