Maduros (sweet fried ripe plantains)

Serves 4 as a side. About 20 minutes.

Ingredients

• 3 very ripe plantains, skins mostly black (about 900g)
• 2 tablespoons vegetable oil or coconut oil
• 1 tablespoon butter (optional)
• A pinch of salt

Method

1. Ripe plantains peel like bananas: cut off the ends and pull the skin away. Cut them on a sharp angle into slices about 1.5cm thick.
2. Heat the oil, and the butter if you are using it, in a large non-stick frying pan over medium heat. Lay the slices in a single layer. Cook in two batches rather than crowd the pan.
3. Fry for 3 to 4 minutes a side, until deep golden brown, caramelised at the edges and soft all the way through. Turn the heat down if they darken too fast, as the sugar in ripe plantain burns easily.
4. Drain on paper towel, sprinkle with a pinch of salt and serve warm.

Tip: The riper the plantain, the sweeter the maduros. You want skins that are more black than yellow and fruit that gives a little when you squeeze it. Buy them half-ripe and leave them on the bench for a few days to a week; yellow plantains will be ready sooner. To use less oil, bake the slices on a lined, oiled tray at 200°C (180°C fan-forced) for about 25 minutes, turning once. Serve with jerk chicken, jollof rice, or rice and black beans.

Get the ingredients

• Horn Plantains - Class 1 (All sizes)
• Horn Plantains - Yellow (12kg)