Plantains, can we ever tire of them? Truly a mainstay amongst our Caribbean fruits, it is used in its entire splendour by our Spanish Caribbean neighbours.

The greatest attribute of plantains, notwithstanding their deliciousness, lies in their versatility; we can enjoy them at any stage, from green to ripe, and they are available year-round. They’re great when made into chips and enjoyed with a zesty salsa. Pounded and fried (tostones), they become great carriers for a spicy shrimp sauté or a salsa. Baked with freshly-squeezed orange juice and a grating of nutmeg, they become an irresistible side dish.

Although we mostly enjoy plantains boiled or fried, enjoying them prepared in different ways during their different stages almost makes them addictive.

History dictates that Portuguese explorers found plantains in Western Africa bought them and planted them back home. From there the fruit was taken to the Canary Islands, from where they were taken to Santo Domingo by a Portuguese Franciscan Monk.

Given that plantains were very popular in Africa, during the transatlantic slave trade many African customs and produce were also transported from Africa to the Caribbean on those slave ships. Fried plantains were already a familiar dish among African slaves and by then there was an abundant presence of the crop in the Caribbean region. This could be the reason why the plantains have enjoyed longevity as it was one of the foods they were familiar with, had easy access to and knowledge to prepare.

Slave rations of food at that time were not great but did include some plantain. Each slave received one or two bunches as a week’s worth of provisions. They used plantains to make many things even wine, they ate them mostly boiled and fried. The leaves were used to make paper and also to steam foods in. A tradition that still continues today.

Caribbean plantain and chicken satays

1 tbs minced ginger

1 tbs soy sauce

2 tbs smooth peanut butter

1 tbs minced garlic

2 tbs fresh lime juice

2 tbs rum or water

4 boneless chicken breasts, cut into one inch cubes

3 half-ripe plantains

1 lime, halved

Salt and pepper

2 bell peppers, seeded and cut into one inch pieces

Combine the marinade ingredients in a food processor, add the chicken to the marinade and let stand for about one hour.

Meanwhile peel the plantains, rub the lime over the plantains prior to cutting to prevent discolouration. Then slice the plantains on the diagonal into six thick chunks. Squeeze the remaining lime juice over the plantains and sprinkle with some salt and pepper.

Preheat the barbecue, or preheat the broiler.

Remove the chicken from the marinade and thread alternate pieces of chicken, plantain, and peppers onto a wooden skewer. Barbecue for about 10 minutes turning frequently and basting with the marinade.

Serve at once accompanied by a fresh green salad and a savoury rice.

Planta