Ingredients

• 4 units Ripe plantains
• 1 tablespoon Olive oil
• 3 tablespoons Tamarind paste
• 2 teaspoons Fresh ginger, grated
• 2 tablespoons Brown sugar
• 1 tablespoon Fresh lime juice
• 2 tablespoons Water
• 1/4 unit Scotch Bonnet pepper (optional)
• 2 tablespoons Fresh cilantro, chopped
• 1/4 teaspoon Salt

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   Peel the plantains and slice them into 1.5 cm (about 0.6 inch) thick rounds. In a large bowl, toss the plantain slices with olive oil and salt. Arrange them in a single layer on the prepared baking sheet.

3. 3

   Roast the plantains for 15-20 minutes, flipping halfway through, until tender and lightly golden.

4. 4

   Meanwhile, prepare the glaze: in a small saucepan, combine the tamarind paste, grated ginger, brown sugar, lime juice, and water. If using Scotch Bonnet pepper, remove seeds and finely mince it, then add to the saucepan.

5. 5

   Bring the mixture to a simmer over medium heat, then reduce heat and let it cook for 3-5 minutes, stirring occasionally, until the glaze thickens slightly.

6. 6

   Once the plantains are roasted, transfer them to a large bowl and pour the tamarind-ginger glaze over them. Gently toss to coat all the slices evenly.

7. 7

   Serve immediately, garnished generously with fresh chopped cilantro.