Fried Plantain (or bananas), the national dish of Jamaica. Best served with fresh fish and a generous wedge of lime!
Ripe bananas (the skin should be mottled with yellow & black)
Cut the ends off bananas.
Remove the skin by running a knife down the middle and peeling back the skin.
Dice the bananas on the diagonal.
Place them in a bowl and sprinkle with sea salt. Toss and leave them sit.
In a cast iron skillet, heat your coconut oil on medium high heat, just enough to cover the bananas to half way.
When the oil is really hot, place the bananas in the oil in a single layer.
Let them cook for 2-3 minutes on each side until golden brown. Reduce the heat if they are cooking too fast or starting to burn.
When done, drain on paper towels.
Roll through shredded coconut (optional: add a sprinkle of cinnamon) and serve.