Plantains are a common ingredient in West African cooking. From street snacks to stews, plantains can be enjoyed at every stage of their maturing process. Green plantains can be used for chips, while yellow ones serve as a starchy side. Here, we use super-ripe black ones where the starch has turned to sugar making them perfect for dessert. Serve these plantains warm for a dessert that all will love. This recipe is perfect for a Kwanzaa celebration; read more in "Why the Karamu Feast Is My Favorite Part of Kwanzaa—and a Simple Menu to Celebrate".
Portrait of Jessica B. Harris with a stack of books