Pirate Week Post #3: Plantains

I've been a fan of the plantain for 5 or 6 years now, but I prepared them for breakfast this morning for the 1st time. Usually, I like to make them tostones style & serve them w/ Killer Quesadillas. I season them w/ cayenne, onion & garlic, & I suppose this would be good for Tastes of Ypsi, but it's here for Pirate Week. At this point, I imagine you're wondering how this is related to pirates, but as you know, pirates were commonplace in the Caribbean, & plantains, though originally from SE Asia, were introduced to the Caribbean in the late 16th Century. In that regard, they're vaguely related to the whole pirate thing. Anyway, I had one sitting around & cooked it up for breakfast this morning. To make it more breakfasty, I sliced it long-ways & fried it up w/ cinnamon, nutmeg, & a little Cayenne & enjoyed on the front porch w/ a cup of tea while reading a book (a book that also fits into the pirate theme but will be discussed later this week). The real reason I'm writing this though is because I was wondering if y'all like plantains & if so how you prepare them. Note the chipped, piratesque plate & the fancy sprig of basil