Aloko

Preparation

1. Peel the ripe plantains by cutting off the ends and making shallow cuts lengthwise along the sides, then peel away the thin yellow skin carefully. Cut the peeled plantains into diagonal slices of about 0.5 inches thick, or into finger-sized sticks if preferred, maintaining uniform size for even cooking.
2. Heat the vegetable oil in a deep pot or deep-fryer to 350°F (175°C)—the oil should be hot enough that a piece of plantain sizzles immediately when dropped in. Working in batches to avoid overcrowding, carefully add the plantain pieces to the hot oil.
3. Fry the plantains for 4-5 minutes until they are golden brown and crispy on all sides, using a slotted spoon to turn them occasionally for even cooking. The plantains should be cooked through but still soft inside with a crispy exterior.
4. Remove the fried aloko with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. While still warm, sprinkle with salt and black pepper to taste. Serve immediately while still hot and crispy as a street food snack or side dish.