2 medium-sized green plantains, peeled and cut crosswise into ½-inch-thick slices
How To Cook:
1. In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Add as many plantain slices as you can without crowding the pan, and brown them for about 2 minutes on each side.
2. As they brown, transfer them to paper towels to drain. On a board, using a broad solid (not slotted) spatula, press each slice into a flat round about ¼ inch thick and 2 inches in diameter.
3. Heat the oil and fry the rounds again for about 1 minute on each side. Drain on paper towels and serve at once. Traditionally, "Banane Pese" served as an accompaniment to Griots.
