Plantains have been central to Black food diaspora for centuries. Rooted in many cultures and used in various recipes - the plantain is a staple crop for many.
In the summer months, I love to cook and eat outside. Experimenting with new recipes on the grill is my preferred method of cooking when it's warm out. There is something so beautiful about working to strategically control the fire on a grill to yield the best cooking results.
On my Haitian side of the family - we cook plantains a variety of different ways. My favorite way is Banann Peze - fried un-ripe plantains with pikliz. However, in this recipe, I went a completely different route and used extremely ripened plantains for a sweeter dish.
2 Plantains (The skin of the plantain should be all black)
5 Tbsp of Butter
5 Tbsp of Brown Sugar
1/2 Tsp of Salt
1 Tsp of Cayenne Pepper
1/4 Cup of Queso Fresco
Peel the skin off the plantain. Cut the plantain into 1/2 inch thick pieces. Combine the brown sugar, salt, and cayenne pepper with melted butter in a bowl.
Prepare the plantain for the grill. The grill should be on low heat. If you can place your hand over the grill for 30 seconds without your hand getting too hot then it is the correct temperature. Use a paper towel covered with olive oil to grease the grill racks.
Brush one side of the plantain with the butter mixture and place that side of the plantain down on the grill. Grill for about 10 minutes on each side. When flipping the plantain over brush more of the butter mixture onto it. Continue to brush the remainder of the butter mixture onto the plantains as they cook.
Once you begin to see charred marks on the plantains they are ready to come off the grill. Crumble queso fresco on top of the plantains for an extra added layer of creaminess. Sprinkle with extra salt to taste and serve!