A Jíbaro favorite - Plátano Asado

Our ancestor would have placed theirs with the ambers under the pig or in a fogón. Today we can use the grill to roast our plátanos.

To roast on the grill just cook over high heat until the skin is all black. Then lower the heat to a medium high and cook until it feels soft when squeezed. The length of cooking varies according to the temperature, your grill size, and the size of the plantain. A faily large green plantain will take about 40 minutes or so. Make sure to turn it over every 10 minutes or so. A ripe plantain or amarillo can also be roasted the same way, but would take about half the time. You can also wrap it in foil for faster roasting.

Our abuelos liked plátanos asados, even for breakfast with their café.

Serve it as a side dish with anything Puerto Rican. Serve peeled, split in the middle, lengthwise, perhaps with butter on top - or mashed ajo with a bit of greasy bacon pieces, or even just 'as is' roasted with nothing on it.