← Nouns Cooking · Caribbean

Ingredients

• 3 very ripe plantains (skins mostly black)
• 120 ml neutral oil, for shallow frying
• 1 pinch flaky salt

Method

1. Cut the ends off the plantains, slit the skin along a ridge and peel it away. Slice on a sharp diagonal about 1.5 cm thick.
2. Heat the oil in a wide frying pan over medium heat until a piece of plantain sizzles gently.
3. Fry the slices in a single layer for 2–3 min per side, until deep golden brown with dark caramelised edges. Lower the heat if they colour too fast; the inside needs time to soften.
4. Drain on paper towels, sprinkle with a pinch of salt and serve hot with rice and beans, picadillo or ropa vieja.

Tips

• The riper the plantain, the sweeter the result: yellow with black patches works, fully black is best.
• Ripe plantains burn quickly because of their sugar, so medium heat is the sweet spot.

Sources

Written in our own words after cross-checking these recipes:

Jamaicans.com Alica's Pepperpot