Fried Plantains, pronounced plaan-tin is a Belizean staple. Commonly, served with rice and beans, or beans and rice, or just about any other main course meal in Belize. Not to be confused with fried bananas.

2 Over Ripe Plantains (over ripe means on the verge, you want the ones that are almost completely black in color, and soft or even mushy to the touch)

2 Tablespoons Course Brown Sugar

1/2 Cup Vegetable Oil, or Butter, or Coconut Oil (I suggest regular corn oil)

Heat the oil in a frying pan, a cast iron pan is best, until the oil is very hot.  Slice the plantains into 1/4 inch thich slices length wise, you should be able to get about 5-10 pieces from an average plantain. Add the plantain pieces one at  time, three or four cooking at once, they need to have space to move, and fry freely in the oil. Fry the peices until they are golden brown, flipping them occasionally so that they cook evenly on both sides, usually about 5 minutes if you got your oil nice and hot. Place cooked pieces on a paper towel to soak away so of the oil. When they have rested long enough to allow the oil to fall away, and are cooling, sprinkle with the sugar. Serves 4.

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