The
number of plantains will depend on the way it is
eaten. If it is eaten alone or with just stew, or
with fried eggs, you probably need at least a
whole plantain per person eating. If it is eaten
with rice or beans, then one plantain can probably
satisfy two people.
 A
few ripe plantains
(Un-ripe plantains are usually green in color and
hard. As they ripen, they become more yellowish in
color and a little softer, and when they are
getting too ripe, they start to have more and more
black patches, and they are really soft).
Some
vegetable oil |
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- Put
oil into a frypan/saucepan, about ½
inch (or about 1½ centimeters) high, and
place on fire on low heat.
- In
a bowl or plate, slice or dice each plantain
as follows (I'm assuming the plantain is lying
down, so vertically means cutting along the
circumference, and longitudinally means
cutting along the length).
- For
larger slices, slice the plantains either
vertically, or diagonally, so that each
slice is about ¼ inch (or about ½
centimeters) thick.
- For
smaller pieces, cut the plantain into two of
four parts longitudinally, and then slice
vertically
- Place
the cut pieces into the hot oil, spreading
over the bottom of the pan.
- Turn
over when the bottom sides are golden brown in
color. (Some people prefer them more yellowish
in color, and some more darker brown...any is
fine because as long as the heat is low, the
plantain will be cooked).
- Let
the other side get brown to the same
consistency as the first side.
- Remove
using a spatula or large spoon.
Depending
on the ripeness of the plantain, you may want to
put the fried plantains on some napkins first to
soak up some of the excess oil. |
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