Bacon wrapped plantain – Plantain with a touch of heat, wrapped with bacon and sprinkled with spice. Easy, yet delicious appetizer, snack and/or breakfast.
I find it hard to believe that there are still people who haven’t tried plantains. I LOVE plantains! They are a staple in my kitchen; I eat them with just about anything – beef, fish, chicken, stews and soups. Even use plantain chips to replace crackers when making dips and salads.
Can’t resist plantains on a restaurant menu, especially when it involves something new. And I have a long list of to-make plantain recipes.
And this here, has been removed from the list of to-make, it now appears quite frequently on the menu. Especially when I have guests over.
They are pure indulgence and Simply Irresistible; the sweet and smoky flavors of the plantains and bacon create quite an explosion in your mouth. You’ll NEVER have leftovers. AND if you make it for breakfast with eggs and serve with avocado, you will be craving this ALL DAY!!!
This is a MUST make for your holiday entertaining and game nights too! Never mind the guests, make this for YOU! Look at that crispy bacon, dipped in sauce, yes that is scotch bonnet sauce. Delish with these plantains.
Ready to get started?
Before you jump right in to this, here are a few tips that will help you make this:
- With picking out plantains it is best to get plantains that are ripe, yellow with few black spots and firm, not overly ripe (Dark skin) because it will end up mushy. (Unripe plantains are best when fried not suitable for this recipes.)
- You can roast the plantains on a cookie rack on top of a cookie sheet or just roast on the cookie sheet. I prefer the former — it lets the bacon fat drip down.
- I usually use various spice mixes to spice the plantains, whatever I have on hand (jerk spice, berbere spice, Cajun spice). It really amps up the overall dish.
- If you prefer use siracha, Caribbean hot sauce, or African peppers sauce to add some heat and flavor to the plantains.
Enjoy!!
Bacon wrapped plantain
Ingredients
- Plantains 2-3
- Seasoning Jerk, berbere, Cajun
- Bacon about 4 per plantain
- Hot sauce optional
Instructions
- Preheat Oven to 400 Degrees F
- Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains.
- Slit a shallow line down the long seam of the plantain; peel only as deep as the peel.
- Remove plantain peel by pulling it back. Cut in half cross way, then cut in half-length ways strips. About 8 strips per plantain.
- Take a half slice of bacon and wrap it around the middle of each strip, you may add a drop of hot sauce, depending on preference, tuck the ends underneath or use a tooth pick Lay the wrapped plantain on a baking sheet with the bacon seam-side down.Sprinkle with favorite spice mix if desired. Repeat with all the plantains
- Line a baking pan with foil; top with a wire rack. Arrange plantains out in a single layer. While the plantains are baking oil will slowly drip to the bottom of the baking pan.
- Bake plantains until cooked through and bacon skin is crispy, about 20 minutes-plantains, depending on size of plantain and bacon preference
- Remove and serve with your favorite hot sauce or as breakfast
Steph says
I wonder if this would be good with prosciutto…nice bacon is hard to find where I live in Angola, but weirdly enough, prosciutto is everywhere.
imma africanbites says
Hi, Steph. Yes, you can swap the bacon with prosciutto.
Samantha says
Would these be able to be wrapped/prepped the day before, kept in the fridge, then baked the day of? Thanks!
ImmaculateBites says
Yes it would work just fine .
Nadia says
Please i have guests on wednesday. what else can i used instead of bacon for those who don’t eat pork? Thank you
Cynthia says
Can these be made a day or two in advance and then reheated in the oven?
ImmaculateBites says
It’s best made the day of . Plantains sometimes becomes tough after about a day or two. Not good enough to entertain with.
Didina Gnagnide Angorinie says
Now this looks really amazing for a pork lover like me, I will keep this recipe for summer parties.
Didina Gnagnide Angorinie says
Also I forgot but pairing this with your caribbean pineapple pepper sauce…hmmmm…bacon pineapple plantain chili peppers….hmmmm~
ImmaculateBites says
Didi, I usually gobble this up whenever I make them-Who can resist bacon? My son and I fight over who gets to eat the last one.
Didina Gnagnide Angorinie says
I love pork but I prefer bacon with other things, not on its own, I find it too fatty to be enjoyable. But as a seasoning agent?? Wow!! By the way, do you know a good cookbook for southern/soul food? I’d like to buy one on amazon but I don’t know which one to pick.
ImmaculateBites says
Paula Dean’s Southern Cooking bible. It’s the one I refer to the most- I adjust the butter whenever possible . I think you would love it.
Olivia @ Olivia's Cuisine says
You had me at bacon wrapped…
Navya says
Wow! Would love to try this combo!
ImmaculateBites says
These are Addictive!!!
Sara @ Life's Little Sweets says
I love plantains, what a great idea to wrap them in bacon!
Kathryn @ FoodieGirlChicago says
These look so yummy – the perfect party appetizer! Pinned!!
ImmaculateBites says
Thanks for pinning Kathryn.
Noel says
I’ll bet these would disappear from the appetizer table! I’ll have to see how that works for my next party.
ImmaculateBites says
They sure would NoeL
Shadi says
I had planitines last week for the first time and I loved them! Definitely will try these as i love bacon too!
Whitney says
Bacon & Plantain are like my favourite things ever so yes yes and yes to this recipe!
ImmaculateBites says
Glad you approve Whitney!
Matthew From Nomageddon says
OMG this is the perfect hors d’eurve!
jacqueline | i sugar coat it! says
I grew up on plantains, but have never thought to wrap them in bacon…OH MY YUMMMMM!
ImmaculateBites says
It is an addictive pair!