when we lived in Jamaica we had the pleasure of getting to know Carlton Campbell---calton was a rasta who grew up with Peter Tosh AND a wonderful "Ital" cook---toured with LOTS of reggae folks as thier "chef"--he was always turning the simplest group of foods into wonderful food that always just burst with flavor. One thing he would do was to saute planatins in butter---very "dear" in Jamaica--and serve them at breakfast on toasted "Hard dough" bread and "Cocoa Tea"--localy hot chocolat--that we bought from Mrs. Macintosh---Peter Tosh's mother--but my favorite was plantain porridge!
He would grate the entire plantain very finely---peel and all---this was a very firm gren plantain--this is mixed with a little coconut milk---made by grating the fresh coconut and liguifying it with a little water---and sweetened with what is called "wet sugar"--unfortunately this is NOT available here in the states---its not very porcessed,I hear it is actually illegal --wierd---any way this was cooked down slowly till its nice and thick----its REALLY GOOD! There was a local kid that vended ice cream every day starting early in the am---we often topped a morning bowl with a scoop of Grapenut ice cream---yes they loved grapenut icecream--Just thinking about it is making my mouth water! Of course remembering that i sat outside to eat it on the side of a hill that overlooked Bluefields Bay in Jamica,may have slanted my memory as to how good it was---but i doubt it.
You might want to tryn it--its really simple and really good and you dont have to use the skin unlesas your really "Ital"--about 1 plantain per person--and sweeten with a light molasses.