Barbecued plantains with honey butter, chilli and lime recipe
The ripe (black) plantains caramelise beautifully on the barbecue, especially in a honey-butter glaze.
Ingredients
- 4 very ripe (black) plantains
- 60 g salted butter
- 2 tbsp honey
- 1 tbsp dried chilli flakes (or to taste)
- 6 lime wedges, to serve
- 4 very ripe (black) plantains
- 2.1 oz salted butter
- 2 tbsp honey
- 1 tbsp dried chilli flakes (or to taste)
- 6 lime wedges, to serve
- 4 very ripe (black) plantains
- 2.1 oz salted butter
- 2 tbsp honey
- 1 tbsp dried chilli flakes (or to taste)
- 6 lime wedges, to serve
Details
- Cuisine: Nigerian-inspired
- Recipe Type: Plantains
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Trim the ends of the plantains but don’t peel them. Slice each one in half lengthways.
- Melt the butter with the honey and chilli flakes in a saucepan. Set aside.
- Prepare a barbecue for direct cooking over medium heat.
- Use a piece of oiled kitchen paper or cloth and tongs to lightly oil the grill. Brush the plantains with some of the glaze and grill flesh-side down over direct heat for a few minutes, until caramelised with grill marks. Turn them over and brush again on the cut side with the glaze. Continue grilling and glazing until soft – about 10 minutes.
- Take the soft plantain out of their skins, slice them into pieces and serve them with any remaining glaze poured over, and lime juice squeezed on top.
This recipe is from Live Fire by Helen Graves (Hardie Grant, £26). Photography ©Rob Billington.
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