plantains with yogurt and pistachios

Do you know much about plantains? I didn’t, at least, not until Cory started buying them occasionally to eat for breakfast. Plantains are similar to bananas in appearance, but they’re usually cooked and not eaten raw like bananas are. They are a staple food throughout tropical regions of the world. When plantains are under ripe (green), they’re starchy and when they’re overripe (black), they’re sweet. Plantains are boiled, steamed, fried, baked, mashed, roasted, turned into chips, and even alcohol. My produce market usually only carries plantains at their sweetest (overripe, very overripe, and eek! ohmygod, is that mold?). We usually fry them lightly in oil or ghee until golden brown and eat them for breakfast. Cory usually eats plantains with a little salt and pepper, but I served them this morning with a little yogurt, honey, and chopped pistachios (of course, I had to Middle Eastern-ize them). What is your favorite way to eat plantains?

Plantains with Yogurt, Pistachios, and Honey
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a couple teaspoons of oil (I used both coconut oil and ghee)
1 plantain, sliced
1/4 cup plain yogurt
1 tablespoon of pistachios, chopped
a drizzle of honey

Heat oil in a large frying pan over medium heat. Meanwhile, open the plantain and cut into 1/4″ slices. Transfer the plantains to the frying pan and cook on each side until golden brown, about 3-5 minutes.

While the plantains are cooking, chop the pistachios and add a few dollops of yogurt to a plate. Transfer the plantains to the plate. Drizzle with honey and scatter the pistachios over the yogurt. Serve right away.

Serves 1

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4. banana halva with cream
5. naan

Tags: breakfast, budget, gluten-free, vegetarian