The plantains* for this dish have to be very ripe, the peel almost black, but still have to be firm to the touch. When you press them gently, they should not feel mushy inside; if they are, the taste will be rancid and overripe. If you buy green plantains* and wait for them to ripen it might take a week or so. Do not refrigerate them or they will not ripen well. It is better to buy plantains* fully ripe or only a couple °F days before, as this ensures you they haven't been refrigerated and will ripen fully without getting mushy.
Preheat the oven to 350°F. Cut the ends of the plantains* and peel; leave
whole.
Place the whole plantain in a foil covered in a baking dish. Do not cover with the foil.
Bake for 30-45 minutes, or until the plantain skin bursts open and the plantain is caramel golden color.
Serve the plantain in the skin, each person will scoop out their part very easily.
Chef Pachi
