Using a sharp knife, cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, cut only as deep as the peel. Remove plantain peel by pulling it back

Cut plantains in half lengthwise and cut each half into small pieces on a diagonal and set aside.

Pulse onions, scotch bonnet, ginger in a blender or food processor, with just enough water to facilitate blending salt. Set aside. If using onion powder, omit raw onion.

In a large bowl, toss the plantain and ginger spice mixture together.

Let it rest for about 5 minutes to absorb the flavour.

Heat up a large skillet or cast iron or wok with neutral oil until hot but not smoking. Depending on the size of your pan, the amount of oil can vary but I prefer to use a wok and fill at least ½ full with oil.

Fry the plantain cubes in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will cause the plantains to be soggy and absorb excess oil).

Transfer the fried plantains to a plate lined with paper towels using a slotted spoon. Serve warm.