I'm making a meal this weekend that salutes the Puerto Rican side of my husband's family. Ropa Vieja and Arroz con Pollo are the main courses. My husband has asked me to also prepare Maduros (fried sweet plantains) and I did a practice run last night. I used a totally black plantain. Peeled it, sliced it on the diagonal into approximately 1-inch thick pieces, and fried the pieces in shallow vegetable oil (it came about half-way up the sides of the pieces)until well-browned. The result was okay, but nothing like the wonderful, sweet stuff we get in a restaurant. It's really important to me to get this right. Can anybody help me?