Caramelised ripe plantains (Plátanos maduros)

1. Maduros need very ripe plantains: the skin should be yellow with lots of black spots, or even completely black – that's when they're sweetest.

2. Cut off both ends, score the skin lengthways and peel it off.

3. Cut the plantain on the diagonal into long slices about 1.5 cm thick.

4. Heat the oil in a large frying pan over a medium heat and fry the slices in a single layer for 2-3 minutes per side until deeply caramelised – on too high a heat the sugar burns before the plantain softens.

5. Drain on kitchen paper and sprinkle with a pinch of salt, which brings out their sweetness.

6. Serve warm with black beans, rice and roast meat – this is the sweet element of the Caribbean "plato típico".

Tip: If the plantain is still yellow, put it in a paper bag with an apple for a few days – it ripens and blackens faster.