We would have been happy keeping Dave busy mixing up more Spicebox Cocktails, but to ensure that the Supperclubbers would have the stamina to proceed with the rest of the evening, we served these lovelies to go with our drinks. No, not regular bananas. Theses are plantains, selected at this stage of ripeness (not green, and just starting to blacken) to be firm and just slightly sweet, perfect for a bar snack.
3 plaintains, slightly ripe
1. Slice plantains into desired lengths and 1/2 inch thickness.
2. Warm about 1/2 inch of oil in a frying pan over medium heat until shimmery.
3. Add plantains and fry on both sides until golden.
4. Drain onto paper towels and sprinkle with salt, if desired.
We’re just getting started! Come back next week, when our Trini carnival meal begins!