Fried plantain may be served as a snack, a starter or as a side dish to the main course, such as with Jollof rice, Jerk Chicken, barbecued meat, tomato stew or beans.
4 large yellow-ripe plantains, peeled
1 tablespoon ground ginger
1 teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper, or more to taste
¼ teaspoon grated nutmeg
½ teaspoon salt
2 tablespoons warm water
Vegetable oil for frying
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.
Preheat the oven to 200° or keep warm function.
Pour enough vegetable oil into a large skillet on the stove-top or an electric skillet to reach ½ inch up the sides. Heat the oil over medium-high heat until hot but not smoking. 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 towel lined baking sheet, and keep warm in the oven while frying the remaining plantains.