Fried Plantains with Colombo Powder is a traditional Sint Maarten recipe for a classic accompaniment or snack of plantains that are peeled, sliced, dusted with Colombo powder and chilli powder and then fried. The full recipe is presented here and I hope you enjoy this classic Sint Maarten version of: Fried Plantains with Colombo Powder.
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Fried plantains are a common accompaniment in Sint Maarten. They can be either sweet, ripe, plantains or crisper immature plantains. This is more a speciality form where the plantain slices are dusted with spices before frying. For a dessert version replace the spices with powdered sugar and ground cinnamon. If you cant a plain version omit the spices completely.
Ingredients:
2 plantains (unripe for savory, ripe for sweet), peele and sliced into rounds
2 tbsp of or more Vegetable oil or olive oil.
tbsp Colombo powder
1/4 tsp hot chilli powder
salt, to taste (optional)
oil for frying
Method:
Heat the oil in a deep frying pan or saucepan to a level about half as high as the plantain slices are thick.
Whilst the oil is heating pat the plantain slices dry with kitchen paper then mix together the hot chilli powder and the Colombo powder. Place the plantain pieces in a bowl and scatter over the spices then turn the plantains with your hands to they are evenly coated.
Once the oil is hot, add the plantain slices in a single layer (do not over-crowd the pan and cook in batches if you have to). Fry the plantains, turning over half way until nicely browned on both sides.
Remove with a slotted spoon and drain on kitchen paper as you cook the next batch.
Season to taste with salt and serve as an accompaniment or a snack.
Note that cubed sweet potatoes can also be cooked in the same way.
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