RECIPE: Balsamic Tamarind Roasted Plantains

More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard 
Plantains are starchy version of bananas, rich in both potassium and magnesium. They are also high in fiber, vitamins A, C and B-6. They help build the brain and boost immunity, so if you don't already eat plantain, you best start now. Fried, boiled, grilled or baked—no matter how we prepare it, plantains are a must in every Caribbean kitchen.
Often times, I see people struggle to find a tasty new way to cook the “same-ole’” ingredients. These sweet and crunchy baked plantain strips are the perfect healthy alternative to French fries and ketchup. You could serve them as a side dish, or you could give them to your children to snack on after school.
The glaze is made of tamarind chutney and balsamic vinegar. It's tangy, rich and slightly sour, in all the good ways The sugars help insulate the plantain while they’re roasting, giving them an almost ‘al dente’ texture, which we adored.
Serves: 4
Prep Time: 5 minutes
Bake Time: 20 minutes
Total Time: 25 minutes 
2 medium plantains
1⁄4 cup tamarind chutney
3 tablespoons balsamic vinegar 2 tablespoons brown sugar
2 tablespoons coconut oil
1⁄2 teaspoon salt


  1. Preheat oven to 375°F. In a small bowl, mix chutney, sugar, balsamic, salt and oil together. 
  2. Cut off the ends of each plantain and peel. Cut each slice into thirds and then cut the thirds into four spears length-ways or into slices. 
  3. Rub the spares with tamarind glaze and place into a small baking sheet or dish. 
  4. Roast in the oven for 15 to 20 minutes or until the plantains are tender.
  5. Serve warm and enjoy!


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