Barbecued Plantains
This recipe guides you through barbecuing ripe plantains for a sweet and savoury side. The fruit is sliced, topped with butter and demerara sugar, doused in orange juice, then sealed in foil parcels. They cook on the barbecue for 30 minutes until perfectly tender. It's a fantastic Caribbean-inspired dish ideal for lunch or dinner, serving six people.
Ingredients
- 2 ripe plantains - the skins must be black
- 2 tbsp butter
- 2 tbsp demerara sugar
- 8 tbsp freshly squeezed orange juice
Method
- Remove the skins from the plantains and slice them crossways into pieces 2.5cm thick. Place each whole sliced plantain onto a large piece of foil, arranging the slices to maintain their original form.
- Spread or dot the butter over each plantain, then scatter the sugar on top. Shape the foil around each one like a boat, pour in the orange juice and season with salt and pepper. Enclose the plantains fully by sealing the foil tightly. (You can complete this stage up to 24 hours in advance.)
- Place the sealed foil packages onto the barbecue rack. Allow them to cook for 30 minutes until the plantains have softened. To test if they are done, carefully open one parcel and insert the tip of a knife.
Nutrition (per serving)
Calories122 kcal
Fat4 g
Saturates3 g
Carbs22 g
Sugars5 g
Fibre1 g
Protein1 g
Sodium40 mg
Recipe details
Skill levelEasy
CategorySide dish
Cuisinecaribbean
DietVegetarian
