750 g Fairly ripe plantains
Sunflower oil
Butter
1 cl Garlic; peeled and finely
-chopped
Chilli flakes or cayenne
-pepper
Sea salt and freshly ground
-black pepper
Lemon juice (optional)
You'll need medium-ripe plantains with yellowish skins patched with
black: if they're too ripe, they'll go mushy and absorb a lot of oil.
This easy dish the perfect introduction to plantains, though it also
works well with a green or slightly underripe banana is delicious
alongside chicken or fish.
Peel and slice the plantains on the diagonal about 7 to 8 mm thick.
Heat 1 tb of oil and a knob of butter in a wide frying pan over a
medium heat. Fry a batch of plantain slices in a single layer for 3
to 4 minutes, until golden brown. Watch them carefully and turn
often, because they burn easily. Transfer to a plate lined with
kitchen paper, then fry the rest. Return all the plantain to the pan
with another knob of butter, the garlic, some chilli flakes or
cayenne, and plenty of salt and pepper. Cook for 1 or 2 minutes,
tossing the lot together, and serve hot, with a squeeze of lemon, if
you like.
