History

Fried plantains hold a prominent place in both Caribbean and African cultures, with a history intertwined due to the transatlantic slave trade and cultural exchanges over centuries. The plantain, a close relative of the banana, is native to Southeast Asia but found its way to Africa thousands of years ago, becoming a staple in many regional diets.

In Africa, plantains are central to many traditional dishes. They are typically sliced and fried, either as a savory side dish or a sweet treat when overripe. Countries like Nigeria, Ghana, and Cameroon have their own unique ways of preparing fried plantains, often paired with beans, rice, or stews. The simplicity and versatility of plantains made them an essential food source.

During the transatlantic slave trade, Africans brought plantains to the Caribbean, where they quickly integrated into local cuisines. Plantations across the Caribbean islands adopted plantains due to their adaptability in tropical climates. Here, they became a beloved dish, evolving into various preparations such as "tostones" in Puerto Rico, "patacones" in Colombia, and "maduros" in the Dominican Republic. Each variation reflects the distinct culinary styles of the islands

The cultural significance of fried plantains lies in their role as a comfort food, a symbol of home and heritage. In both Africa and the Caribbean, they are more than just a dish; they represent resilience, creativity, and the fusion of diverse cultural histories. Fried plantains continue to play a vital role in social gatherings, celebrations, and daily meals, binding communities together through shared culinary heritage.

Ingredients

• 3 large (extra ripe!) plantains- peeled & then sliced on a bias

• 1/2 cup vegetable oil (or any neutral oil- see notes)

Directions

1. Prep the plantains. Slice the plantains on a bias, at an angle, about 1/2-inch thick. Set the sliced plantains aside on a plate/platter or small baking sheet.

2. Fry the plantains. Heat the oil in a large non-stick skillet over medium heat. Once the oil is hot and shimmering, add the plantain slices into the skillet- working in batches, careful not to overcrowd. Fry the plantains until golden brown and slightly crisp, about 2-3 minutes on each side. Use a slotted utensil (I like to use a fish spatula) to gently flip the plantains while frying; careful not to handle them too aggressively as they’re super tender.

3. If you notice your plantains are browning too quickly, reduce the heat to medium-low. I find 2-3 minutes on each side to achieve perfectly crispy yet nice, tender-in-the-middle plantains. However, you can fry your plantains until they reach your desired level of doneness- just look for them to be caramelized on the outside with a buttery center.

4. Serve. Set the fried sweet plantains onto a paper towel-lined plate to sop up any excess oil. Season the plantains, if desired. I like to sprinkle them with a mix of Creole Cajun seasoning and brown sugar- the perfect savory/sweet combo. Serve plantains immediately as a snack or alongside your favorite main entrees. 

5. Enjoy!

History

Jerk chicken is a flavourful dish with deep roots in African and Caribbean culture. Its history can be traced back to the indigenous Taino people of the Caribbean. The Tainos used a method of cooking meat over a slow fire, which they called "barbacoa," a precursor to modern barbeque.

War between England and Spain reached the shores of Jamaica in the middle of the 17th century, leading to a British invasion and the Spanish abandoned the island for their more established settlement in Cuba. Those who had been enslaved fled to the island’s mountains and became known as the Maroons. The Maroons played a significant role in refining jerk cooking. They settled in remote areas of Jamaica, where they used the available natural resources to their advantage. The Maroons smoked and preserved meat using a mix of spices and peppers.

Over the years, jerk chicken ascended from its humble beginnings to become a symbol of Jamaican identity and a beloved dish worldwide. This transformation was facilitated during the 20th century by the rise of Jamaican migration, which brought the flavors and techniques of jerk cooking to international audiences. As Jamaican communities spread, particularly to North America and Europe, they introduced jerk chicken to new palates, leading to its growing popularity.

Today, jerk chicken continues to evolve, with chefs experimenting with different methods and ingredients while still honouring its rich heritage. The dish remains a culinary ambassador for Jamaican culture, celebrated for its bold flavours and historical roots.

Ingredients

• Green Onions

• Garlic (Chopped)

• Fresh Thyme (Chopped)

• Ginger (Chopped)

• Pimento Seeds (Some whole, some crushed)

• Scotch Bonnet Pepper

• Onions (Chopped)

• Black Pepper

• 2 Tbs Dry Jerk Seasoning

• 1 Tbsp Soya Sauce

• 2 Tbsp Oyster Sauce

• 2 Tbsp All purpose seasoning

• 4.5 lbs chicken

Video Tutorial