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Guyanese Fried Ripe Plantains

The Quirky Foodster Team

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Ingredients

  • 3 ripe (yellow, black-spotted) plantains
  • 45ml (3 tbsp) vegetable oil
  • Pinch salt (optional)

Method

  1. Peel plantains and slice on the diagonal into pieces about 1cm (1/2 in) thick.
  2. Heat oil in a skillet over medium heat.
  3. Fry plantain slices in a single layer for 2-3 minutes per side until deep golden brown and caramelized at the edges.
  4. Remove and drain briefly on paper towel; sprinkle with a pinch of salt if desired.

Introduction: Sweet fried ripe plantains are a near-universal side dish in Guyana, served alongside curries, cook-up rice and stews.

Cultural Background: Sweet fried ripe plantains are a near-universal side dish in Guyana, served alongside curries, cook-up rice and stews. Their natural caramelized sweetness balances the savoury and spicy dishes typical of Guyanese cuisine.

Tips: Use plantains that are very ripe, with mostly black skin, for the sweetest result. Don't overcrowd the pan, or the plantains will steam rather than caramelize.

Variations: Sprinkle with a little cinnamon for a dessert-like variation. Slice thinner and fry longer for a crisper, chip-like texture.

Storage: Best eaten fresh; refrigerate leftovers up to 2 days.

Reheating: Reheat in a dry skillet over medium heat for 1-2 minutes per side to restore some caramelization.

Nutrition: Approx. 180 kcal, 1g protein, 32g carbohydrate, 7g fat per serving.

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