For the mojo sauce: 1) Toast the cumin seeds in a small frying pan over high heat until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle.
2) Heat the olive oil and garlic along with the toasted cumin over medium-high heat and cook until garlic begins to sizzle, about 2 minutes. Put in a non-reactive bowl and stir in lime juice, oregano, salt, pepper, and jalapeno.
For the grilled plantains: 1) Preheat griddle or outdoor barbecue to high heat. Cut plantains in half lengthwise and brush lightly with olive oil.
2) Place on barbecue or griddle pan, skin-side down, and cook until soft, about 3 to 4 minutes per side. Transfer to a platter and serve with the mojo sauce.
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