Crispy Tostones + Ackee Salsa – The Ultimate Plantain Recipe With Caribbean Flavour Vibes😎⛱😋!

ackee

🥗Healthier: tofu

💰Cheaper: canned peaches

Tofu offers a similar texture, while canned peaches are more accessible.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor, while canola oil is often less expensive.

Wash the two green plantains.

Cut the top off each plantain and run the knife down the sides to make peeling easier.

Peel the plantains and cut them into chunks.

Heat enough vegetable oil in a deep pan to cover the plantains while frying.

Prepare the ackee salsa by using one tin of ackee, which has been blanched and drained.

Add chopped mixed bell peppers to the bowl with the ackee.

Chop one small mango and add it to the salsa mixture.

Add one small red onion, chopped, to the salsa.

Add two tablespoons of chopped coriander to the mixture.

Season with salt and black pepper, then add olive oil and juice from one lime.

Add about a quarter of a medium scotch bonnet pepper, removing the seeds and membrane before adding.

Gently fold the salsa ingredients together to avoid breaking the ackee.

Taste the salsa and adjust seasoning with more salt, black pepper, or lime juice as needed.

Place the salsa in the fridge to let the flavors develop while frying the plantains.

Once the oil is hot, fry the plantain chunks for about 2 to 3 minutes until golden.

Remove the plantains from the oil and drain them.

Flatten each fried plantain using a lemon squeezer or a flat surface.

Return the flattened plantains to the hot oil for a second fry until crispy, about 3 to 4 minutes.

Remove the crispy tostones from the oil and drain them upside down on a rack.

Decide to make a cooling dip using 1/4 cup of sour cream and 1 tablespoon of coconut milk.

Add a bit of scotch bonnet sauce, ground allspice, black pepper, salt, honey, and garlic to the dip.

Squeeze juice from half a lime into the dip and mix well.

Add a bit of coriander to the dip for herbiness and check the flavor.

Plate the crispy tostones, load them with the ackee salsa, and drizzle the cooling dip on top.

Garnish with the green part of spring onion, more scotch bonnet (optional), coriander, and a sprinkle of smoked paprika.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens