Plátanos maduros fritos (fried ripe plantain)

Ingredients

• 2 ripe plantains, yellow-black skin, soft to the touch — black-skinned produces the sweetest result
• 45 ml neutral oil or unsalted butter, neutral oil is more forgiving; butter produces richer flavour but burns faster
• 1 tsp brown sugar, optional — added to the oil during cooking for extra caramelisation

Method

1. 1
   Peel the plantains. Cut each diagonally at 45 degrees into slices 2 cm thick. The diagonal cut maximises the surface area exposed to heat and is the primary driver of caramelisation.
2. 2
   Place a wide heavy pan over medium heat. Add the oil or butter and allow it to warm until the fat shimmers but does not smoke. Too high a heat will burn the sugars before the interior softens; too low will steam the slices rather than caramelise them. Do not crowd the pan — cook in a single layer with space between each piece. This is where the dish lives or dies: medium heat, uncrowded pan, patience.
3. 3
   If using, scatter the brown sugar into the oil just as the plantains go in. Lay the slices flat and leave them undisturbed. Cook until the underside is deep golden brown — the colour of dark caramel — before turning. This takes several minutes depending on ripeness.
4. 4
   Turn each slice once. Cook the second side until it matches the first: deep golden-brown, visibly caramelised, the flesh yielding and soft at the centre. Transfer to a plate. The slices should be tender through, never firm.