Tropical Plantain Paradise

You know what’s really annoying? Having a broken finger with torn tendons on your non-dominant hand. When the Hubster and I went on our vacation in October, I broke my finger playing football in the pool at the place where we were staying. I never realized just how much I use that hand, and how much a silly little finger would interfere with life. I haven’t been allowed to bend it for several weeks now; if I happen to, the doctor has threatened me with surgery to put a pin in the bone to keep it from moving while it heals. No thank you! I’ll have the splint off in time to open gifts for Christmas.

However, life in the kitchen more difficult than usual due to a ridiculous little finger. I cut vegetables and fruits worse than ever – much slower and much sloppier. I’m afraid that I’m going to slice off the tip of a finger since things are harder to handle. I can’t mix up any raw meat (like hamburger) or really even handle it as washing the splint, my finger, and rebandaging everything is an absolute pain in the arse for the amount of safety I need not to cross-contaminate. Since the Hubster works later hours, cooking as much as we used to has been halted since he sometimes arrives home too late to really prep or cook anything. Needless to say, we have fallen off the Paleo bandwagon. We’re both annoyed. My stomach’s upset. We’re gaining weight back. Grrr! (However, we’re also kind of enjoying it while it lasts. I had gluten-y pizza recently, and it was fabulous! My stomach didn’t care over much for the wheat, though.)

I’d finally had enough one night and decided to do my best to make dinner and surprise the Hubster. Off I went to purchase organic ingredients, since we can’t find a good portion of this local-grown in the area. Plantains, mangos, persimmons, sausages, oh my! What I ended up throwing together was absolutely delicious, the perfect burst of heat and brightness as our part of the county plummets in temperatures. I’m not sure what to call this except for Tropical Plantain Paradise. Although I used sausage, you can easily add peeled, cooked shrimp in instead of or with the sausage.

The Hubster loved it so much that he said it was a “five-star meal” that he wants me to make again. Perfect balance of heat, acidity, sweetness, and savory. The weather outside may be frightful, but I felt all warm and fuzzy inside. :)

tropical plantains

Pardon the blurriness of the photo. It was very hard to take a steady picture. Plus, we gobbled it down so quickly that we forgot to take a beautiful photo in a bowl!

Tropical Plantain Paradise

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


  • 1 lb. Sausage
  • 2 large Plantains, green and unripe
  • 1 large ripe Mango
  • 1 large Persimmon (optional)
  • 1 medium-large Sweet Onion, diced
  • 1 medium orange or red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1/4 cup Coarse Ground Dijon Mustard
  • 3 TBSP Orange Juice
  • 1 TBSP Siracha Sauce
  • 1 tsp Chili Powder
  • 1/4 tsp Salt
  • 1/2 tsp Pepper
  • 1 TBSP Olive Oil (or Coconut Oil)


  1. Chop up your sausage into inch-wide coins. Mince your garlic chop your pepper, and dice your onion. In a pan over medium heat, add your olive oil. Then, your sausage, garlic, pepper, and onions. Cook together. Once the sausage is browned, remove from heat and place in a bowl.
  2. Peel and slice up your plantains into half-inch thick coins. Peel and chop your mango, being careful to avoid the seed in the center. Remove stem and chop persimmon. Add all three to the pan that you just cooked the sausage, garlic, pepper, and onion in and cook over medium heat.
  3. Add your dry spices: salt, pepper, and chili powder. Continue to cook until plantains are browning.
  4. Add the sausage, garlic, pepper, and onion back to pan. Continue to cook.
  5. Add orange juice to de-glaze the pan. Then add mustard and siracha sauce. Stir gently until everything is well mixed and sauce has thickened.
  6. Serve by itself or over top of rice.


Pineapple can be used instead of mango. Pre-cooked and peeled shrimp can also be added five minutes before you finish cooking.

© Julie Marie Pierpont and Death Defying Diet 2013-Present

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