In her splendid cookbook, A Taste of Old Cuba (HarperCollins), Maria Josefa Lluria de O’Higgins offered this recipe (this is our adaptation) for a dish so adored by Cubans that they’ll serve it with anything.
- 3 large, ripe (black-skinned) plantains
- Vegetable oil
- Peel plantains and cut on the diagonal into 1⁄2″ slices.
- Pour about 1″ of vegetable oil into a large skillet and heat it over medium-high heat. (Don’t let oil cool down too much.) Fry plantain slices until they are almost black but not burned.
- Drain and serve immediately, or keep them in a warm oven until serving time.