This is a traditional West African snack that can also be served as a vegetable. The idea of frying plantains has crossed the Atlantic and the practice can be found in virtually all parts of the Caribbean. Methods differ slightly. In Spanish-speaking islands the plantains are sometimes flattened and fried and called tostones, while in Haiti they are known as banana pesé and usually accompany griots de porc. They are sprinkled with Sugar and served as dessert in Guadeloupe and are the traditional accompaniment to Cuba’s picadillo. In still other islands they are fried crisp and eaten as snacks or hors d’oeuvres. This is a basic recipe that individual cooks can adapt to their own methods.