Fried sweet plantains are deliciously caramelised on the outside. Sweet but not too sweet, soft but not soggy. They're a delicious accompaniment to any barbecued or roast meat dish.
- 3 very ripe plantains. Choose the really black ones because they're the ripest and sweetest
- 2 tablespoons butter
- 4 tablespoons corn oil
- Peel the plantains and cut them into diagonal slices, one to two inches thick.
- Heat the oil and butter, saute the pieces until they are brown, about 3-4 minutes per side.
- Serve hot as savoury vegetable. Delicious.