Caveman Cuisine: Chocolate Monkey
Plantains, also known as "green bananas", are a staple food across the tropics. The un-ripe green plantains are starchy and can be boiled or steamed like potatoes, while riper yellow to black plantains are sweeter and lend themselves to frying, sauteing, and even eating raw like a regular banana.
For this dish, I used fairly ripe plantains (yellow with some black spots) so that their sweetness would compliment the bitter 100% chocolate that I would later add. Coconut oil or palm oil is traditionally used when cooking plantains, but I chose coconut oil as it has a mild, slightly sweet flavor.
The hot coconut oil caramelized some of the sugars in the plantains and created some very tasty crunchy bits. The soft, cooked pieces almost had the taste and texture of baked apple. When combined with the flavor of cinnamon and chocolate, this made for an unexpected Fall treat.
5 ripe plantains (sliced to about 1" thick)
1/4 cup coconut oil
Pinch sea salt
2oz Baker's chocolate (chopped)
In a large frying pan, heat coconut oil over medium heat. Add plantains and saute until well cooked (~6-8min. Using a spatula, chop the plantains up and sprinkle with sea salt and cinnamon. Continue cooking for a few more minutes.
When ready to serve, divide the hot plantains into 4 portions. Combine each portion with 1/4 of the chopped chocolate chunks.
Additional options include adding chopped walnuts or drizzling with pastured heavy cream.
Yield: A funky, chunky, monkey of a dessert