Plantains and dip make for a super quick and simple paleo dish. I started playing around with this recipe when Adam and I started trying the Perfect Health Diet and I wanted to add some more good starches in to our meals. This is a play on a recipe my mom has been using a long time. I added a few more spices because the red pepper was just crying for cumin and paired with plantains. Is that like Latin-Indian fusion? No idea but it definitely is tasty!
Slice the plantains diagonally about a half inch thick so that you get the most surface area to expose to the pan (see picture below, min were a little too thick). Add a bunch of coconut oil to the pan and heat over medium high heat until it is shimmering. Reduce heat to medium and add plantains. Cook until golden brown and then flip. This will be very quick. Once the other side is golden, take a fork or mallet and squish them. Once you are done squishing them, flip and cook very briefly (careful not to burn!) then take them off the heat.
Note: You will need a lot of coconut oil, the plantains absorb it. I started out with a few solid scoops.
Red Pepper & Cumin Dip Recipe
8 ounces cream cheese
1/2 cup red pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon paprika
A dash of cayenne
Throw everything in the blender or food processor and let it go! Serve with plantains.