Ingredients

• 300g plantain (green or partially black)
• pinch of paprika
• pinch salt
• oil for deep frying

Method

1. To Prepare: Preheat oil in a deep fryer or deep saucepan to 180°c-190°c. Peel the plantain by splitting upon the skin and then peeling it off. Slice the plantain into thin slices width wise and place them in a bowl of water.
2. To Cook: Dry the slices of plantain in kitchen paper then cook them in batches in the oil for a coupe of minutes until are crisp and golden brown, drain them on kitchen paper and then toss them in a a little salt and paprika. Serve them hot or cold on their own or with a dip or side dish. (Here, they are photographed with slices of beef biltong and chili ostrich biltong.)