Alright, so recently I decided to dive into some West Indian cooking. I’ve always loved the flavors, that mix of sweet, spicy, and savory, and thought, “Why not try making some of those side dishes myself?” Here’s how it went down.
Getting Started: Research & Gathering
First things first, I hit the internet. I Googled “easy West Indian side dishes” and spent a solid hour browsing recipes. I wanted stuff that wasn’t too complicated because, let’s be real, I’m no chef. I ended up focusing on a couple of things: some fried plantains and a simple coleslaw with a bit of a kick.
Next up was the grocery store. Plantains were easy to find, thankfully. Cabbage, carrots, mayo, all the usual coleslaw suspects. But then I needed the “kick.” I grabbed some scotch bonnet peppers – those things are no joke! Also picked up some ground allspice, because every recipe seemed to call for it.
Plantain Pandemonium: Sweet & Crispy
Okay, so the plantains. I peeled them, which was a bit of a struggle at first, but I got the hang of it. Sliced them on the bias, about half an inch thick. I heated up some oil in a pan – nothing fancy, just regular vegetable oil. The key is to get the oil hot enough, but not smoking.
I fried the plantains in batches until they were golden brown on both sides. This took maybe 3-4 minutes per side. Then, I laid them out on some paper towels to drain the excess oil. Hit them with a little salt while they were still hot. Honestly? They were gone in minutes. Seriously addictive.
Coleslaw Calypso: Sweet, Spicy & Crunchy
Now for the coleslaw. I shredded the cabbage and carrots – I cheated and used a food processor for this, no shame. Then I minced a tiny, tiny piece of that scotch bonnet pepper. Seriously, a tiny bit! Those things are potent.
For the dressing, I mixed mayo, a splash of vinegar, a spoonful of sugar, some allspice, and that minced pepper. Gave it a good whisk until it was smooth. Then, I tossed the cabbage and carrots with the dressing until everything was coated. Let it sit in the fridge for at least an hour to let the flavors meld.
The Verdict: Taste of the Islands (Almost)
The plantains were a total win. Sweet, slightly caramelized, perfectly crispy. I’ll definitely be making those again. The coleslaw was good too, but next time I’ll be even more careful with the scotch bonnet. It was a little spicier than I intended, but still delicious. All in all, a fun and tasty little West Indian side dish adventure!
