Coconut Baked Plantain with Ginger, Parsley and Chilli

I love fried plantains the way my mum cooks them, but all that deep frying means it is more of an occasional food for me. However,  I have found a more nourishing way to keep plaintains in my life by baking them in a little coconut oil, fresh root ginger, parsley and chilli...

Baked Plantain with Ginger, Parsley and Chilli

What you need

4 ripe plantains (skin should be a deep yellow and black)

2 tablespoons finely chopped ginger root

2 teaspoons finely chopped red or green bell pepper (scotch bonnet)

1 tablespoon finely chopped flat leaf parsley

1 tablespoon organic coconut oil

Parchment paper

How to make

Preheat oven to 180 degrees

Line large baking dish with paper

Remove the plantain skins and slice the plantains into thin discs and place in a bowl

Add the chopped chilli, ginger parsley to the plantains and toss together

Add the softened coconut oil and massage the plantains so that each plantain disc is covered with oil and the herbs.

Place plantain in dish and place in the middle/top shelf of oven for 55 minutes until golden brown