1 Ripe Plantain
2 inch piece of Turmeric root along with 1 large leaf
2 Tbsp Black Sesame Seeds
2 cloves Garlic
Coconut Oil (Grapeseed Oil is also a healthy alternative for sautéing and pan frying)
Sea Salt, Black Pepper, Cayenne, Nutmeg
Place the Black Sesame Seeds into a stainless steel or non-hazardous non-stick pan. Allow them to toast over medium heat stirring constantly for about 3 minutes until you smell their volatile oils being released.
At this point you will add you Coconut Oil to the pan. About 2 Tbsp or so. You'll want to make sure the bottom of the pan you are using is coated evenly without having a pool of oil.
Reduce the heat to medium-low and add the minced Turmeric root and minced Garlic. You'll want to continue stirring frequently in order to ensure the Sesame Seeds, Turmeric and Garlic begin to slightly brown nicely without burning and becoming acrid. This will take about 2-3 minutes.
Sprinkle a touch of Sea Salt, Black Pepper, and Cayenne over the Turmeric, Sesame, Garlic mixture then place slices of the Plantain on top of the Turmeric, Sesame, Garlic mixture and add another Tbsp of Coconut Oil.
After about 2 minutes the Plantains facing the pan should become soft and you can flip them over and allow them to cook for another 2 minutes. When they are cooked through place them onto a serving plate. Use a fork or small slotted spoon to pour the Sesame, Turmeric, Garlic mixture over the Plantains without any excess oil.
Julienne (thinly slice into strips) the Turmeric leaves and sprinkle over the hot Plantains and give each slice of Plantain 2 drops of Lime followed by a light dusting of Nutmeg.
Special Thanks to Little Seed Gardens located in Chatham, NY for growing organic, delicious, love filled Turmeric.