A simple, but rewarding side dish.
Peel plantain by first cutting a slit lengthwise from tip to tip, through the skin to the flesh of the fruit. Then, using your fingers and nails, pull back the peel going around the fruit, not lengthwise. Pare off any remaining bits of peel.
Heat butter or oil in heavy skillet over medium heat. Sprinkle cinnamon on plantain slices. Lay slices in the skillet, one layer deep. Cook for a few minutes until the bottoms of the slices start to brown. Carefully flip slices over and cook until browned. Serve warm.
For variation: Add a tablespoon of rum!