We have a lot of plantains in the Caribbean. Generally, when I think of plantain I think of it being fried in oil until is is golden and served with bread or bake for breakfast. I generally eat plantain fried. It is also the easiest way to prepare it. There are many others recipes that make good use of plantain, and this is one of them. My son loves plantain and bacon wrapped plantain is no different. He ate them with much joy and enthusiasm. I am not kidding. Before the last bacon wrapped plantain was fried, the first batch was almost gone. I had to put aside two for myself because they were disappearing mysteriously.
Now, my wife and child don’t eat Pork bacon. So I prepared my bacon wrapped plantain with turkey bacon instead. It tasted just as delicious. I used two medium-sized plantain and a pack of butterball turkey bacon (it has about 16 slices). They were fried in coconut oil, and I would stress that you should use this oil for most of your frying because the oil is hardly ever soaked into the food. This is also a healthier oil alternative to the other oils out there on the market. You can use which ever type of bacon you like. However, I believe if you do use pork bacon, expect the plantains to have a bit more oil in it than the turkey.
What I like about this dish is the pairing of the sweet plantains with the savoury flavour of the bacon. It’s truly a match made in cooking heaven. Anyway, these posts must be short so they can be posted in time for the upcoming Compère Magazine – November/ December edition. Look out for it soon. I promise you it’s nothing short of amazing. Here is bacon wrapped plantains.
2 ripe plantains, peeled and sliced
1 lb turkey bacon (450 g) 16 slices
oil for frying
Ok so that recipe should have you covered for a nice hearty breakfast. Coming up next … we seein’ red.