Jamaican Fried Plantain Bowls

Name: Jamaican Fried Plantain Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 ripe plantains, peeled and sliced; Vegetable oil for frying; Salt to taste; 1 cup black beans, drained and rinsed; 1/2 cup corn kernels; 1/2 tsp cumin; 1/2 tsp paprika; 1/4 cup diced red onion; 1/4 cup chopped cilantro; Juice of 1 lime; Salt and pepper to taste

Highlighted under: Global Flavors

I absolutely adore making Jamaican Fried Plantain Bowls! The golden-brown, crispy plantains are a delightful contrast to the creamy filling, making each bite a festival of flavors. This dish is not only satisfying but also offers a vibrant touch to any meal. The sweetness of the ripe plantains marries perfectly with a savory filling, making this recipe a must-try for anyone looking to explore Caribbean cuisine. Trust me, once you take a bite, you’ll understand why I keep coming back for more!

Created by

Heidi Lawson

Last updated on 2026-01-10T12:22:14.196Z

I often find myself reminiscing about the lush landscapes of Jamaica, and this dish channels those vibrant tropical vibes right into my kitchen. The secret to perfecting the fried plantains is using ripe ones that yield to gentle pressure, ensuring a creamy texture inside while achieving that crispy exterior. I like to tweak the spices in the filling based on what I have on hand, which keeps each batch exciting and unique!

When making this dish, I learned that double frying the plantains creates that perfect crunch, elevating the entire experience. I still remember the first time I served them to friends; their eyes lit up with joy while tasting the bright flavors and wonderful textures. It’s definitely become a staple at our gatherings!

        Why You'll Love This Recipe
        Crispy and sweet plantains that provide the perfect base
Savory and vibrant filling that complements the sweetness
Quick and easy to prepare, making it a perfect weeknight meal

      

The Art of Frying Plantains

Frying plantains may seem straightforward, but mastering the golden-brown crust is key. Make sure the oil is at the right temperature—around 350°F (175°C). If it’s too cool, the plantains will absorb more oil and become soggy. Conversely, if it’s too hot, they might brown too quickly without cooking through. Keeping an eye on the color and texture will ensure the perfect crispness that complements the sweet interior.

Using ripe plantains is crucial for achieving that delightful balance of sweetness and texture. Look for plantains that are mostly yellow with just a few black spots. This indicates optimal ripeness for frying; they’ll caramelize beautifully while maintaining their softness. If you have plantains that are too green, consider letting them ripen for a few days at room temperature.

Crafting the Perfect Filling

The filling for these plantain bowls is not just an afterthought—it harmonizes with the plantains and enhances their flavor profile. The combination of black beans and corn lends both protein and a sweet crunch that contrasts the soft plantain. Cumin and paprika add warmth and depth, so don't hesitate to experiment with these spices. Adjust the quantities according to your taste; a bit more paprika will amp up the smoky flavor.

For a brighter, more vibrant version of the filling, consider adding diced bell peppers or jalapeños. Not only do these additions elevate the visual appeal, but they also contribute a fresh crunch and a kick of spice, respectively. If you prefer a vegetarian option, this recipe is perfect as it stands, but you can also add some cooked chicken or shrimp for extra richness.

Ingredients

For the Plantains

2 ripe plantains, peeled and sliced
Vegetable oil for frying
Salt to taste

For the Filling

1 cup black beans, drained and rinsed
1/2 cup corn kernels
1/2 tsp cumin
1/2 tsp paprika
1/4 cup diced red onion
1/4 cup chopped cilantro
Juice of 1 lime
Salt and pepper to taste

Steps

Fry the Plantains

In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the plantain slices, frying them until golden brown on both sides, about 3-4 minutes per side. Remove and place on paper towels to drain any excess oil. Sprinkle with salt.

Prepare the Filling

In a mixing bowl, combine black beans, corn, cumin, paprika, red onion, cilantro, lime juice, salt, and pepper. Mix well to combine all the flavors.

Assemble the Bowls

Once the plantains are cool enough to handle, using the back of a flat cup, flatten each slice slightly. Then fill the center of each plantain with the prepared filling.

Serve and Enjoy

Arrange the filled plantains on a serving platter. You can garnish with extra cilantro and a squeeze of lime if desired. Serve warm, and enjoy!

Pro Tips

For extra flavor, consider adding diced bell peppers or jalapeños to your filling mix. Additionally, riper plantains will yield a sweeter taste, so adjust your choice based on your preference.

Make-Ahead Tips

If you’re planning a gathering, the best part of this dish is its make-ahead potential. You can prepare the filling a day in advance and store it in an airtight container in the fridge. This allows the flavors to meld beautifully. Just give it a stir before filling the plantains on the day you plan to serve them.

For the plantains, while they are best served fresh, you can slice and fry them a few hours ahead. To keep them warm and crispy, place them on a wire rack in a low oven (around 200°F or 93°C) until you are ready to assemble the bowls.

Serving Suggestions

These Jamaican Fried Plantain Bowls make a fantastic appetizer or main dish, but they also shine as part of a larger Caribbean-themed meal. Serve them alongside jerk chicken or grilled fish for a delightful flavor explosion. To give an even more authentic taste, consider adding a side of mango salsa or pickled onions for brightness.

For a colorful presentation, I love to garnish the bowls with additional cilantro, a dollop of sour cream, or a few avocado slices on the side. Not only do these toppings add visual appeal, but they enhance the overall eating experience with their creamy textures and fresh flavors.

Questions About Recipes

→ Can I use green plantains instead?

Yes, but they will need to be prepared differently as they are starchier and less sweet. They are often used to make tostones.

→ What can I serve these bowls with?

They pair well with a side of rice, a fresh salad, or even a spicy salsa to enhance the flavor.

→ Can I make this recipe vegan?

Absolutely! The filling is already vegan-friendly with black beans and corn. Just ensure you use vegetable oil for frying.

→ How do I store leftovers?

You can store leftover filled plantains in an airtight container in the fridge for up to 3 days. Reheat in a skillet before serving.