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Adobo-Roasted Plantains with Pecans and Feta

1

  • Prep Time25 mins
  • Total Time50 mins
  • Makes4 to 6 servings
Adobo-Roasted Plantains with Pecans and Feta

Produced by Aimee Nishitoba; Photography by Christie Vuong; Recipes by Suzanne Barr; Food Styling by Eshun Mott; Prop Styling by Nicole Billark

This dish uses vinegar to enhance the natural sweetness of plantains. It’s a showstopper to serve.

Ingredients

  • 1/4 cup coconut oil

  • 2 lb (about 6) ripe plantains, peeled

  • 1 1⁄2 cups diced yellow onions

  • 10 garlic cloves, roughly chopped

  • 1/2 cup coconut vinegar

  • 1/2 cup soy sauce

  • 1/2 cup water

  • 1/4 cup roughly chopped ginger

  • 3 sprigs thyme

  • 2 fresh bay leaves

  • 2 green onions, cut in thirds

  • 1/2 scotch bonnet pepper, seeded and roughly chopped

  • 10 allspice berries

  • 1/2 cup pecans, finely chopped

  • 1/4 cup crumbled feta cheese

  • Thai basil, parsley or sliced green onions, for garnish

Instructions

  • Preheat oven to 375F.

  • In a large ovenproof skillet over medium, heat oil. Add plantains and cook until golden brown, 2 to 3 min per side. Remove plantains to a plate.

  • Reduce heat on skillet to medium-low. Add yellow onions and garlic. Sauté until onions are slightly golden, 10 min.

  • Add vinegar, soy sauce, water, ginger, thyme, bay leaves, green onions, scotch bonnet and allspice. Simmer for 5 to 8 min, until slightly reduced. Return plantains to skillet, nestling into the sauce.

  • Roast until plantains are caramelized and liquid has reduced, 20 to 25 min. Remove from oven and immediately sprinkle with pecans and feta. Garnish with additional herbs.

Kitchen tip

Coconut vinegar is made from the fermented sap of coconut flowers and used widely in South and Southeast Asian and Caribbean cuisines. It imparts acidity without the sharp flavour of many other types of vinegar.

This recipe is part of a Caribbean-inspired fall feast created for Chatelaine by chef Suzanne Barr. Find the full menu here

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