Roasted Kelewele Spiced Plantains With Crispy Shallots and Herbs

Ingredients

• 1 teaspoon kosher salt (such as Diamond Crystal)
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon black pepper
• 4 medium-ripe plantains (about 2 pounds), tender to the touch with more black spots than yellow, both ends trimmed
• 1 cinnamon stick or ½ teaspoon ground cinnamon
• 3 whole star anise
• 6 tablespoons vegetable oil, divided
• Zest and juice of 3 to 4 navel oranges (about 1¼ cups of zest and juice combined)
• Zest and juice of 2 fresh limes, plus 1 lime, cut in wedges, for garnish
• 1 tablespoon honey
• ½ cup store-bought or homemade crispy shallots, plus more for garnish
• 1/2 cup cilantro leaves, plus more for garnish
• 1 (13.5-ounce) can black beans, drained and rinsed
• 5 tablespoons vegetable oil
• 1/4 cup smooth peanut butter, stirred to combine, if any oil on surface
• 1 tablespoon red or white miso
• 1 tablespoon soy sauce
• 4 garlic cloves, grated
• 1 (2-inch) piece ginger, grated
• 1 Scotch bonnet or habanero chile, halved, seeded if you like, and chopped

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