I have had fried plantains, steamed plantains, boiled plantains, plantain roasted in their skins in charcoal now it is time to turn to these easy baked plantains.
I spend a lot of time thinking about plantain recipes. What you have to understand is that they are one of my favourite ever Sierra Leonean foods and a definite desert island take for me. I make regular treks to Brixton market to stock up and spend the loooooong train ride back to Suffolk plotting all sorts of random plantain eats. And then I go plantain crazy for the next week. It is a good thing for the first few days. But by day four, Freddy tends to look a little bit concerned. 😀
Anyway it turns out that baking plantains in the oven is very easy and much healthier than deep frying them. The next step is to add spices before baking. Hmmmmmm.
The dish you are going to be serving will dictate the colour of the plantain you use. The firmer, bright yellow skinned ones are much more suited to savoury dishes or for people who don’t have a very sweet tooth. The yellow plantains with lots of black spots or even the completely black plantains are going to be much sweeter and better for eating as a dessert.
Here is how to bake plantains in the oven and have fun eating them.
This is the first recipe in my pantry staple spotlight on plantains. Please be sure to check the other recipe out.
Sierra Leone flavours – is the spot on my blog where I share both traditional Sierra Leonean recipes and West African fusion recipes.
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Baked Plantains - Sierra Leone Flavours
- Preheat oven to fan assisted 180C / 200C / 400F / gas 6.
- Peel the plantains and cut into slices on the diagonal.
- Bake for about 25 mins or until golden and the edges start turning brown. Make sure to turn the plantains at least once during baking.
- Serve whilst warm.