The following recipe was shared at my Caribbean dinner event. You can read about it and get additional Caribbean recipes from the event HERE.
3 very ripe plantains (heavy black spotting to a fully black skin)
lard or vegetable shortening to cover half the thickness of plantains
Peel and bias cut (diagonal) into one-inch thick slices. Heat the oil until medium hot — a drop of water will sizzle.
Fry the pieces briefly, about a minute or two per side. Reduce heat to low and continue cooking, turning occasionally until they are brown and caramelized.
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