Products Used in this Recipe

Whole Baked Plantain Wrapped in Bacon

4 Servings
Total Time 45 minutes


For the Tamarind Glaze

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


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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