4tbspsunflower oil(enough to cover the bottom of your fry pan)
3ripe plantains
Instructions
In a small fry pan, heat the oil. If the bottom of your pan is not covered with oil, add more.
Meanwhile, quickly peel the plantains and slice them on a slight diagonal, about 1/4 to 1/3 -inch thick (maximum 1cm). Keep aside.
When the oil is hot, put in the first batch of plantains, being careful to put them in quickly, but do not overcrowd the pan. Allow to cook for about 2 minutes, or until browned, then flip using tongs. When well browned on each side, allow to cool on a paper towel to absorb excess oil.
Repeat for remaining slices of plantain.
Enjoy while still warm!
Notes
Beryl would typically not add any salt – just plantains fried in oil.