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Serves 3 as a side dish

1 large plantain

4 tbsp vegetable oil

Choose a ripe plantain with black pigmentation and make sure it is flexible. Plantain that are unripe are starchy, hard and not sweet.

Cut the plantain in half, then cut off the ends so you check that the plantain is undamaged. Cut a slit down the groove on each piece of plantain and peel off the skin. Slice thickly.

Heat the oil in a frying pan until it’s fairly hot, add the plantain, reduce the heat and cook gently for 2–3 minutes on each side until golden brown. Serve.