4 Ripened plantains cut in cubes
1 teaspoon of all spice mix
Half a teaspoon of powdered red chilli
1 teaspoon of grated ginger
1 tablespoon of finely diced onion
Half a teaspoon of oregano (Optional)
1 litre of vegetable oil.
In a bowl add the spice mix, powdered chilli, ginger, onion and (optional) oregano.
Add the diced Plantain and mix well.
Place a saucepan with the vegetable oil on a medium heat till it's hot or reaches 190*c
Add the spiced Plantain and fry till it's golden which should take about 4 minutes.
Using a slotted spoon, remove the golden and caramelised looking Plantain to a clean kitchen napkin to blot the excess oil.
Serve warm and enjoy with a Chilled bottle of beer (Club, Guilder or Star beer) or better still a chilled calabash full of fresh Palm wine.