Plantains are large members of the banana family, but they must be cooked and are not edible raw. They are widely used throughout Africa and the Caribbean and can be cooked in a variety of ways whether green or overripe – roasted, boiled, mashed or fried – and eaten either as an appetizer, in soups, as a vegetable or as dessert.
For this recipe the plantains must be very ripe, soft to the touch and almost black if possible.
Allow about half a plantain per person.
You will also need oil for frying
Wash the plantains then peel, by slitting the skin and pulling away from the flesh.
Cut each one crossways in half then slice each half lengthways into 3 or 4 slices.
Heat the oil in a heavy frying pan and fry the slices of plantain on both sides until golden brown.
Drain on kitchen paper and serve.
Ideal as an accompaniment to curried dishes.
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