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Street Food

Kikalakasa (Fried Plantain Chips)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 min
Prep
15 min
Cook

Ingredients

  • 3 Green (unripe) plantains (3 large)
  • 500 ml Vegetable oil, for frying (2 cups)
  • 5g Salt (3/4 tsp)
  • 2g Chili powder (optional) (1/2 tsp)

Method

  1. Peel the green plantains and slice very thinly, ideally with a mandoline, into rounds or lengthwise strips.
  2. Heat the oil in a deep frying pan to 175°C (350°F).
  3. Fry the plantain slices in small batches for 2-3 minutes, until golden and crisp, stirring occasionally to prevent sticking.
  4. Lift out with a slotted spoon onto paper towels to drain.
  5. While still warm, toss the chips with salt and chili powder if using.
  6. Cool for a few minutes before serving to allow maximum crispness.

Introduction: Thin slices of green plantain, fried until crisp and lightly salted, kikalakasa are a hugely popular street snack across the DRC, sold in twists of paper by roadside vendors and eaten as a crunchy accompaniment to grilled meat or fish.

Cultural Background: Thin slices of green plantain, fried until crisp and lightly salted, kikalakasa are a hugely popular street snack across the DRC, sold in twists of paper by roadside vendors and eaten as a crunchy accompaniment to grilled meat or fish.

Tips: Slice the plantains as thinly and evenly as possible — uneven slices will fry unevenly, with thick pieces staying chewy.

Variations: A light dusting of paprika or a squeeze of lime just before serving are popular ways to vary the flavour. Naturally vegetarian as written. Naturally vegan as written.

Storage: Store in an airtight container at room temperature for up to 3 days.

Reheating: Refresh in a dry frying pan or 180°C (350°F) oven for 3-5 minutes to restore crispness if they’ve softened.

Nutrition: Approx. 200 kcal, 1g protein, 34g carbohydrate, 8g fat per serving.

FAQs

Q: Can I use ripe plantains instead?
A: Ripe plantains will fry soft and sweet rather than crisp — for crunchy chips, green unripe plantains are essential.

Q: Why are my chips soggy instead of crisp?
A: The oil may not have been hot enough, or too many slices were fried at once, lowering the oil temperature — fry in smaller batches at a steady heat.

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