Use yellow-ripe, not-too-firm plantains for these marvelously seasoned nibbles. They could easily become a favorite cocktailtime hors d’oeuvre, especially when served with a Caribbean rum drink.

HOW TO PEEL PLANTAINS

Yellow-ripe and black-ripe plantains are relatively easy to peel—handle them just like bananas, being ready to pare away any stubborn peel with a small sharp knife if necessary. But green unripe plantains require a special technique:

Using a small sharp knife, trim away the stem and tip from the plantain. Cut the plantain in half crosswise. Make four shallow incisions down the entire length of each half, cutting just through the peel down to the flesh. Using the knife as an aid, pry, lift, and peel the tough skin away from the flesh.