The only time I recall having plantains was when I traveled to the Caribbean Islands. Since starting a Paleo lifestyle, I have incorporated plantains into my diet on a much more regular basis. I’ve dipped crispy plantain chips in guacamole, and I’ve sauteed plantains in coconut oil.
It requires a few simple ingredients commonly found in any Paleo pantry.
After about 10 minutes of dicing, slicing and chopping the produce – you are ready to start cooking.
Stephanie doesn’t just offer a recipe, she shares her knowledge as well: “Plantains are such a great source of Paleo-friendly carbohydrates. When green, they are hard and starchy, like a potato. When black, they are soft and great for sweet preparations. In this recipe – yellow plantains with some black markings are perfect because they are mildly sweet, but won’t fall apart to mush when cooked.”
This dish is prepared in a large dutch oven over medium heat and takes about 25-30 minutes to cook, but doesn’t require your constant attention during that time. So you can be multi tasking your meal preparation.
I served this as a side dish with grilled Chicken Satay. Although Stephanie suggests serving it over cauliflower rice or white rice. Whatever you choose to serve it with – it was thick, creamy and oh so comforting to eat!
- 1 tbsp coconut oil
- 1 medium onion - diced
- 1 red bell pepper - diced
- 1 tsp sea salt
- 2 bay leaves
- 3 garlic cloves - finely chopped
- ¼ cup chicken broth
- 4 medium ripe (yellow) plantains - peeled and cut into ½ inch pieces
- 1 - 14 oz can full fat coconut milk
- ½ cup diced tomatoes
- Heat a large dutch oven over medium heat and add the coconut oil.
- Cook the onions, red pepper and salt for about 10 minutes or until softened and slightly brown.
- Add the bay leaves and garlic, cook and stir for 30 seconds.
- Add the chicken broth to deglaze the pan, scraping up any brown bits from the bottom.
- Add the plantains, coconut milk and tomatoes.
- Bring the mixture to a boil then reduce heat and simmer.
- Cook, covered, for about 10 minutes.
- Remove cover and continue simmering for another 3-4 minutes, until the coconut milk has thickened.
Join our Community & Get The Cavemamas Favorite Things we think you should know about!
Subscribe to get our latest content by email.