Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Plantains -- firm |
| 4 teaspoons | Lemon juice |
| 4 teaspoons | Ground ginger |
| 4 teaspoons | Cayenne pepper |
| \N \N | Vegetable oil -- for frying |
Slice the plantains into rounds ½-inch thick, and sprinkle lemon juice over the pieces, stirring to moisten. In a separate bowl, combine the ginger and pepper. Heat about ¼ inch of oil in a heavy skillet until a test piece of plantain sputters. Roll plantain pieces a few at a time in the spice mixture to coat surfaces, then transfer to the skillet. Fry until outsides are crisp and golden. With a slotted spoon, remove plaintains to an absorbent cloth [or paper toweling] for cooling [slightly]. Serve hot.
Recipe By : African News Cookbook-African Cooking for Western Kitchens File