The Toronto Caribbean Carnival is coming back next week after two years of lockdown. To celebrate, chef and food expert Bianca Osbourne joined us this morning with a tasty snack with some Caribbean flavour.
Spicy Fried Plantain Chips with Mazola Corn Oil
1 litre Mazol Corn Oil, for deep-frying
2 green plantains, peeled and sliced 1/8-inch thick
1 tsp cloves
1 tsp paprika
1 tsp garlic powder
1 tsp salt
In a bowl combine the salt, cloves, paprika and garlic powder; set aside.
Heat Mazola Corn Oil in a deep-fryer to 375 degrees F.
Deep fry the plantain slices, about a dozen at a time, until golden brown on both sides, 3 to 4 minutes.
Drain in a large bowl lined with paper towels, and season with spice blend while still warm.
Spicy Tamarind Sauce
3 ½ cups water
14-16 ounces seedless tamarind pulp (see Tips), broken into 1-inch chunks
½ cup lime juice
1 ¼ cups packed light or dark brown sugar
⅔ cup Caribbean Pepper Sauce
Combine water and tamarind pulp in a large saucepan. Bring to a lively simmer over high heat, reduce heat to maintain a simmer and cook, pressing on the pulp against the side of the pan, for 3 minutes. Let stand, covered, for 15 minutes.
Pass the tamarind mixture through a fine-mesh sieve in batches, stirring and firmly pressing on the solids, into a large bowl. Periodically scrape off the thick liquid clinging to the bottom of the sieve. You should get 2 1/2 to 3 cups. (Take your time with this process for the best results; it can take up to 10 minutes.) Whisk in lime juice, brown sugar and pepper sauce.
