Plantain in coconut oil

by Zoe Adjonyoh

A sweet and spicy way to serve the popular cooking banana


6 plantains
30ml coconut oil
1 tsp dried chilli flakes
5cm ginger, grated
1 tsp cayenne pepper, to garnish (optional)


Remove the ends of the plantain with a sharp knife, cut the skin down the middle lengthways then peel open like a banana. Slice the flesh down the middle lengthways and baste with the coconut oil, chilli flakes, ginger and a pinch of sea salt.

Fry for a few mins on either side in a hot pan until golden brown all over and soft in the middle—test with a fork.

Recipe: Zoe Adjonyoh
Image: John Holdship