Ghana Fried Plantains

Ingredients:

3 large, ripe plantains

1 tablespoon ground cinnamon

1 cup sour cream

Corn or vegetable oil, fry frying

2 teaspoons freshly grated nutmeg

1/2 cup superfine sugar

1 tablespoon finely grated orange zest

Cooking Instructions:

Preheat the oven to 300F/150 C. Cut vertically down the length of each plantain, cutting through the skin but not the inside of the plantain. Peel the skin like a coat. Place each plantain on a cutting board, and slice it diagonally into 3/4-inch-thick slices. Place the slices of plantain in a little salted cold water to keep them from discoloring while you prepare the rest. In a heavy-based, nonstick skillet, heat approximately 3/4 inch of oil. The oil is ready when it starts to ripple with heat. Drain the plantain slices and dab them dry with paper towels. Gently lower small batches into the hot oil, and fry until the plantains are golden brown on both sides. Remove from the oil using a slotted spoon. Drain on paper towels. Arrange the slices in an ovenproof dish, cover with aluminum foil, and place in the preheated oven to keep warm while cooking the rest. It is important not to crowed the skillet while frying. It should be easy to turn individual plantain slices over to allow for even browning and so the slices don't disintegrate. When all the plantain slices are fried and drained of oil, mix together the sugar, cinnamon, and nutmeg. Arrange individual portions of plantain on serving plates, and generously sprinkle each serving with the sugar mixture followed by the orange zest. Serve hot with sour cream.

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