Fried plantain with ginger tomato sauce

1 Plantain. cut in half widthways, then cut each half lengthways into four ‘tongues’. Fry in a large oiled frying pan on the lowest heat until the outside of the planatin becomes browned and crispy. Place on a plate covered with a few layers of kitchen paper to absorb some of the oil.

While plantains are frying, chop 2 tinned tomatoes finely, and put them in a pan with some of the tomato juice. Grate some fresh ginger in there. Simmer gently for about 10 minutes. Sieve to remove the skin. Squeeze in fresh lime juice.

Serve together with a sprig of mint.

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