Serves 4-6 as a side dish
6 ripe plantains
4cm piece fresh ginger, grated (or 1 tbsp ground ginger)
1 tsp ground cinnamon
1 tsp freshly ground nutmeg
1 tbsp chilli flakes
1 tbsp cayenne pepper
Pinch of rock salt (or add more to taste)
Enough sunflower or vegetable oil to fry the plantain so that it can float
1. Peel the plantain by cutting off the tips on each end and slicing through the skin lengthways, then use your hands to peel off the skin. Cut the plantains through the middle lengthways into two long halves and dice those halves into 2cm squares or bite sized chunks so they cook evenly and quickly without burning.
2. In a medium bowl, mix together the ginger, cinnamon, nutmeg, chilli flakes, cayenne and salt. Coat the plantain in the spice mix and leave to sit for at least 20 minutes – you can also cover with cling film and put into the fridge for longer to soak up the marinade.