Welcome Lea!
I hope you enjoy your stay at bellaonline. I'm looking forward to the recipes and folklore you publish on the islands. I'm West Indian and have friends whose families come from the different islands. So it's going to be interesting to read how it's done on your island.
As far as Charity's fried plantains question...
if you're going for sweet, you fry them up after they turn black. In some houses they will double fry them [fry, press and re-fry], but all in all it's how you embellish them. I like to embellish mine with a nice ginger/lemongrass glaze. It's like eating a nice hot ad crispy desert.
If you're gonna have them with your soups or boiled fish you work with them when they are green or just yellowing - the more yellow they get the more sugar develops in them. Try rubbing them down with a nice spice or jerk rub and let sit for a half hour peeled and covered in the fridge. Then slice and fry them.
They all taste good to me though.