1. Peel the plantain by cutting off the tips on each end and slicing through the skin lengthways, then use your hands to peel off the skin.
2. Cut the plantains through the middle lengthways into two long halves and dice those halves into 2cm squares or bite sized chunks so they cook evenly and quickly without burning.
3. In a medium bowl, mix together the ginger, cinnamon, nutmeg, chilli flakes, cayenne and salt. Coat the plantain in the spice mix and leave to sit for at least 20 minutes. You can also cover with cling film and put into the fridge for longer to soak up the marinade.
4. Heat the frying oil and add the plantains. Fry until evenly golden in colour with a crispy outer edge. Once cooked, the plantains float to the surface. You should have a crispy spiced outside and sweet soft inside. Drain on kitchen paper and serve hot.
Recipe courtesy of Kenwood's Around the World in 80 Plates