Recipe by mersaydees
From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section. “When plantains are yellow, they are ripe and ready to enhance most meat, fish or vegetarian dishes. The riper the plantain, the darker and sweeter they are.” The amount of oil is just approximate; use just what you need to get the plantains fried.
Directions See How It's Made
- With a small sharp knife, cut off both ends of the plantains, and cut in half.
- Carefully slit just the skin along the natural ridges of each plantain.
- Ease up the edge of the skin and run the tip of your thumb along the plantains, lifting the skin.
- Gently peel away the skin and slice the plantains lengthwise. Heat a little oil in a large frying pan and fry the plantain slices for 2-3 minutes on each side until golden brown.
- When brown and crisp, drain on paper towels and serve hot or cold, sprinkled with chives.