Products Used in this Recipe

Whole Ripe Plantain (Baked)

Whole Baked Plantain Wrapped in Bacon

Servings

Total Time 45

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Ingredients

1 lb. Applewood Smoked Bacon
2 lbs. BIG BANANA Whole Ripe Plantain Baked
Tamarind Glaze

For the Tamarind Glaze

1 cup about 7 oz. Tamarind Pulp
1½ cups Hot Water
6 tablespoons Brown Sugar
2 tablespoons Garam Masala
1½ teaspoons Ginger Powder
2 teaspoons Cumin
⅛ teaspoon Cayenne Pepper
¼ + ⅛ teaspoon teaspoon Salt

Preparation

For the Bacon Wrapped Plantain

Preheat the oven to 375°F.
Thaw the frozen plantains for about 20 minutes.
Line a baking pan with aluminum foil.
Cut the bacon in half with a knife.
Place a piece of plastic wrap (about 12”x 12”) on your work surface.
Lay the bacon slices over the plastic wrap slightly overlapping each piece. You want it the width of the plantain.
Place the plantain about an inch away from the bottom portion of the bacon.
Using the plastic wrap, lift and roll the bacon over the plantains, rolling it all the way around the plantain.
Place the wrapped plantain on a foil-lined baking sheet, seam side down.
Bake at 375°F for 35-40 minutes.
You will want the bacon to be just slightly brown but not too crunchy.
Remove from foil immediately or they will stick. Move onto a plate lined with paper towels to blot any excess.
Can be served immediately or at room temperature.

For the Tamarind Glaze

Put the Tamarind Pulp in a bowl with the hot water and break it up with a spoon. Let it soak for 30 minutes.
After soaking the tamarind, strain the mixture into a small pot.
While it’s straining, smush the pulp with a spoon against the strainer to help the thick juice to go through the strainer.
Add the rest of the ingredients and bring to a simmer and cook until thickened.

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