Plantain in various guises is a popular snack throughout West Africa and the Caribbean. This variation was contributed by Dee Dee Dailey.
- 4 large yellow-ripe plantains, peeled (see Notes)
- 2 tablespoons grated fresh ginger
- 1 tablespoon ground cloves
- ½ teaspoon cayenne pepper, or more to taste
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 tablespoons warm water
- Vegetable oil for frying
1. Cut the plantains into diagonal slices about ½ inch thick. In a medium bowl, combine the ginger, cloves, cayenne, nutmeg, cinnamon, and salt. Stir in the water to form a paste. Add the plantain slices and toss to coat well. Let stand 30 minutes.
2. Preheat the oven to 200°.
3. Pour enough vegetable oil into a large skillet to reach ½ inch up the sides. Heat the oil over medium-high heat until hot but not smoking. (An electric skillet set at 350° works well.) In batches, fry the plantain slices, turning once, until golden brown, about 5 minutes. Using a slotted spoon, transfer the fried plantains to a paper towellined baking sheet, and keep warm in the oven while frying the remaining plantains. Serve warm.
Serving size is 2 sliced plantains.