August 10, 2019
PLANTAINS IN PEPPER SAUCE
A. Folere (Hibiscus tea)
1 medium pineapple
3 quarts water
1 cup sugar
1 cup water
Thoroughly wash and peel pineapple. Cut up pineapple flesh into quarter inch chunks. Combine pineapple peels, 1 cup of the pineapple chunks and water in a large pot. Bring to a rapid boil and cook for 10 minutes.
Add in hibiscus and continue boiling for another 10 minutes. Remove from heat, cover and let cool over night ( At least 7 hours).
Strain with a sieve at least two times to remove all pineapple debris. To make simple syrup, combine sugar and water in a pot, heat and stir until sugar completely dissolves. Cool and add into folere. Using a funnel transfer into bottles, cap and chill for about two hours.
Enjoy cold over ice
B. Essie Spice Fried Ripe Plantains
3 large ripe plantains
(To substitute mekko dry rub : 1 tsp onion powder, garlic powder, powdered or fresh ginger/paprika)
2 pinches of kosher salt
Wash peel and slice plantains as desired. Combine with mekko dry rub in a large bowl. Toss well to ensure plantains are well seasoned
Heat oil to about 360-375 degrees. Fry plantains until golden brown. Transfer unto a paper towel to drain excess oil. You can toss with more of the dry rub after frying. Garnish with fresh parsley and Serve with pepper sauce.
C. Pepper sauce
2 small scotch bonnet peppers (or habanero-more for a hotter sauce)
4 garlic cloves
½ inch chunk of ginger
2 sprigs Of parsley
1 small green onion
4 roma tomatoes
1-2 Tbsp olive oil
1 small sweet onion
Salt/maggi to taste
Blend all ingredients with about 3/4 cup of water. Transfer to a sauce pot.
Bring to a gentle simmer and cook for about 20 minutes until contents reduce into a thick sauce. Add olive oil and fry for about 3-5 minutes. Season to taste and enjoy with plantains.