then cut along the angles of the skin and pull the skin away in strips. Plantains can be simmered in soup or turned into mash, but their subtle taste is maximised by roasting or frying.

To make the plaintain hummus, roast the plantains on the barbecue over a medium–high heat, turning regularly, for about 15 minutes until they are blackened and the skin splits. Alternatively ...

Meanwhile, take a raw plantain, cut off the ends, and peel off the ridges while leaving the skin on the remaining plantain. Chop it into cubes and soak it in salt water to prevent discolouration.