Plantains are a member of the banana family and are native to India and are grown most widely in tropical climates. They are a starchy, low in sugar variety that is cooked before serving as it is unsuitable raw. It is used in many savory dishes somewhat like a potato would be used and is very popular in Western Africa and the Caribbean countries and are usually fried or baked; and are sold in the fresh produce section of every supermarket around the globe. I love to fry them and eat them with spicy barbeque chicken.
5 firm-ripe plantains
vegetable oil for deep-frying
Peel and slice the plantains. I find that the best way to slice them is either diagonally or you can cut the plantain in half and slice lengthwise. The plantain can also be sliced lengthwise full size, but the smaller diagonal or half slices are easier to fry. Heat the oil over medium heat (around 375 degrees is good) in a large frying pan and add the sliced plantains. Fry plantians until golden brown. They will cook very quickly, be careful not to burn them. Place fried plantains on a paper towel and dry off any excess oil.