Wash plantains and cut into thirds; leaving the skin on. Place the pieces in a medium pan with water; cover, and bring to a boil. Cook until the flesh is soft, about 15 minutes
Drain and peel the plantains and transfer to a large bowl. Mash to a smooth consistency and add the baking powder, salt, garlic, and pepper. Mix well. Using your hands, form small, thin cakes about 2 1/2 inches in diameter. Heat oil in large skillet until very hot. Fry the cakes until golden brown, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Serve with the Chicken Rundown.
Recipe courtesy of Mechel Thompson, Maroons, NYC