Bananes a la Martiniquaise
An unfamiliar dish. Bananes a la Martiniquaise (French translation) or Bananas in Martinique (English translation). Bananes a la Martiniquaise, the proper name of the dish can be prepared with green plantains or green bananas. Because there are many varieties of plantains and bananas in the Caribbean, many variations of this recipe can be created. In the state, many of us are not that fortunate and therefore have to choose ingredient (green plantain or green banana) we can find and most comfortable.
The title does not define the dish regarding course type. But by reading the ingredients, it is clear that it is a dessert because of the rum. Although many dishes these days are enjoyed at different hours of the day, it is hard to impose rules that will just discourage people from eating. In my book, you eat what you want and feel like eating at any hours of the day or night depending on your pockets. And why shouldn’t we enjoy eating healthy and natural foods?
The dish at first may sound familiar, and not so familiar when reading the list of ingredients. Plantains, lime, orange, raisins, cloves, rum, sugar and butter, and a good heavy pan are all that are required to make this excellent dish. Personally, I think this dish should be eaten by itself. Other people may want to add a scoop of vanilla ice cream to complete the dessert; it may be, and it may not be a good idea because many dishes are best enjoyed in their natural form because of taste simplicity.
The ingredients for Bananes a la Martiniquaise
- Green Plantains peeled and cut 2 inch pieces and cut in half
- 1 Lime juiced
- 1 Orange
- 1/2 cup Dried Raisins
- 1 – 2 Whole Clove
- 2 tablespoons Turbinado Sugar
- 1 tablespoon Butter
- 1 cup Dark Rum
How to make the Bananes a la Martiniquaise
- Peel and cut plantains into 2 inch piece. Split the pieces in half (lengthwise) and place in a bowl. Juice both lime and orange separately and set aside.
- Add 1/2 of the lime juice to the plantains and make sure all pieces are coated.
- In a small bowl, add raisins, orange juice, clove(s) and the remaining lime juice. Let mixture marinate for about 5 minutes. Sprinkle sugar over plantains and set aside.
- Over medium heat, in a large skillet or pan with a long handle, add butter to pan followed by plantains pieces. Cook plantains on both sides until they are golden brown. Remove clove(s) from raisins, add raisins and juices to plantains. Bring to a boil and let sauce reduce.
- Warm the rum in a separate pan, and don’t let it boil. When the sauce is completely reduced, carefully add warm rum to the side of the pan and let flambé
- To flambé, when rum is in the pan, light the alcohol with a long match. Keep a metal lid close by in case you need to smother the flame if it is too high. The flame should burn for a few seconds and then go out on its own. Serve the dish as soon as possible to preserve the taste.
Tips and Notes for the Bananes a la Martiniquaise
Cooking time will be different with types of plantains/green bananas used. Dried fruits variety can be golden dried raisins, regular dried raisins, dried cherries or dried cranberries. The amount of sugar may need to be increased depending on the type of dried fruit.
Next time you are in the mood for plantains or bananas, try Bananes a La Martiniquaise. You will be surprised.
Enjoy!
Bananes a la Martiniquaise
Equipment
Ingredients
- 4 Green Plantains peeled and cut 2 inch pieces and cut in half
- 1 Lime juiced
- 1 Orange
- 1/2 cup Dried Raisins
- 1 – 2 Whole Clove
- 2 tablespoons Turbinado Sugar
- 1 tablespoon Butter
- 1 cup Dark Rum
Instructions
- Peel and cut plantains into 2-inch pieces. Split the pieces in half (lengthwise) and place them in a bowl. Juice both lime and orange separately and set aside.
- Add 1/2 of the lime juice to the plantains and make sure all pieces are coated.
- Add raisins, orange juice, clove(s), and the remaining lime juice in a small bowl. Let the mixture marinate for about 5 minutes. Sprinkle sugar over plantains and set aside.
- Over medium heat, add butter to the pan in a large skillet or pan with a long handle, followed by plantains pieces. Cook plantains on both sides until they are golden brown. Remove clove(s) from raisins, and add raisins and juices to plantains. Bring to a boil and let the sauce reduce.
- Warm the rum in a separate pan, and don’t let it boil. When the sauce is completely reduced, carefully add warm rum to the side of the pan and let flambé
- To flambé, when rum is in the pan, light the alcohol with a long match. Keep a metal lid closed if you need to smother the flame if it is too high. The flame should burn for a few seconds and then go out. Serve the dish as soon as possible to preserve the taste.
Notes
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
