Wonderfully enough, one of my local grocery stores carries plantains that are both pretty cheap and pretty good quality. Most of them weren't quite ripe enough, but the ones that were I decided to cup up and fry to make some kele wele for my sister, her friend, and myself. I was stuck with using olive and canola oil, and all I've got as far as spices go are garlic, ginger, cayenne pepper, and onions. Claire and her friend Katie both loved them. I would have liked the plantains to be a touch more ripe, but I can let the other eight (bought twelve, cooked four) sit until they're even more yellow than these were. I'll also want to give using peanut oil a shot, since the olive oil tasted a little bit off.