Likkle Chile-Roasted Plantains
(recipe, Anna Lappé & Bryant Terry)
"Likkle" means "little" in West Indian patois. Roasting ripe plantains intensifies their sweetness. And the red chile adds some color and spiciness.
- 4 large very ripe yellow plantains
- 3 Tbsp. extra-virgin olive oil
- ½ to 1 habañero chile, seeded and minced (see Note)
- Preheat the oven to 375 degrees. Lightly oil a baking dish, or line it with parchment paper.
- Cut off the ends of the plantains. Cut a slit down the length of each plantain skin and remove the skin. Cut each plantain diagonally into ¼-inch pieces.
- In a large bowl, combine the plantains with the olive oil and toss well. Add the habañero and toss again.
- Transfer the plantains to the prepared baking dish and roast for about 30 minutes, gently tossing or shaking the plantains around every 10 minutes, until tender and lightly browned.
- Serve hot or cool to room temperature before serving.
It's a good idea to wear rubber gloves when handling habañero chiles, especially if you have sensitive skin.