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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel plantain and slice 1/4 inch thick on a slight diagonal. This will give you oblong slices that are easy to handle while cooking. | 2. Using medium-high heat, pre-heat a non stick skillet. | 3. Place plantains in a single layer in the pan. Add water just until it covers the bottom half of the plantains. | 4. Reduce heat a small amount and cook 2 or 3 minutes until the water evaporates. Your plantains should begin to have a softer texture and more translucent quality. | 5. Lightly spray the tops of the plaintains with cooking spray and turn over. Cook an additional minute or so until you get a lovely, slightly crispy brown exterior on the plantains. | 6. Give the tops another quick spray of oil and turn over again. Cook the first side a minute or so until it too has browned a bit. | 7. Stop eating the plantains while you're cooking. :-). | 8. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plantain	1		ripe	218.38	57.0831	2.327	0.6623
water	1/4 - 1/3	cup		0.0	0.0	0.0	0.0
cooking spray				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.