1/2 ripe plantain,peeled

1 tbsp banana sauce (see below)

sunflower or groundnut oil,for frying


sea salt

lime juice

lime wedges

1. Cut each plantain in half down the midlle, then cut each half into long slices about 1/2 in thick. Put into a dish, add the sauce and turn the plantain over,piercing each piece with a fork to help flavour. Leave for an hour or two, if you can, but cook straight away if you haven’t the time.

2. Heat 1/2 of oil in a large frying pan for a minute or two over a medium  heat, then fry the plantain pieces for 2-3 minutes each side,turning once, until brown and sticky. Drain on kitchen paper and keep warm in a low oven while you finish the job. Just before serving, sprinkle with sea salt and squeeze over a bit of lime. Serve with lime wedges.


1 can tomato sauce

3 ripe bananas,peeled and sliced

1 1/4 in piece of root ginger, chopped

1/4 garlic clove,finely chopped

2 spring onions,green part only,chopped

1 hot chilli,desseded and chopped

good grating of nutmeg

leaves from 2 sprigs of thyme

3/4 tsp grouns cinnamon

2 1/2 tbsp dark soft brown sugar

really generous pinch of salt

juice of 1 lime

1. ALl you have to do is put everything in a blender and whizz it until smooth, pushing down the gubbins from the sides once or twice. Check the taste and adjust the sugar, salt and lime as necessary to get the right balance.

2. Put into a saucepan and simmer for 5 minutes. Taste again and adjust the seasoning if needed. Cool and keep covered, in the fridge for up to 4 days.

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