Sides
Plantains Frits (Fried Plantains)
Ingredients
- - 4 ripe plantains (yellow with black spots), peeled and sliced diagonally
- - 500 ml (2 cups) vegetable oil, for frying
- - 1/4 tsp salt
Method
- Peel the plantains and slice diagonally into pieces about 1.5cm (1/2 inch) thick.
- Heat the oil in a frying pan over medium heat to 175°C (350°F).
- Fry the plantain slices in batches for 2-3 minutes per side until deep golden brown.
- Remove with a slotted spoon and drain on kitchen paper.
- Sprinkle lightly with salt and serve warm.
Introduction: Sweet, caramelised fried plantains are an essential accompaniment across Central African meals, made from ripe plantains sliced and fried until deep golden, offering a natural sweetness that balances savoury stews and grilled meats.
Cultural Background: Sweet, caramelised fried plantains are an essential accompaniment across Central African meals, made from ripe plantains sliced and fried until deep golden, offering a natural sweetness that balances savoury stews and grilled meats.
Tips: Use plantains that are ripe with plenty of black spots for the best natural sweetness and caramelisation.
Variations: A pinch of chilli powder sprinkled after frying gives a sweet-spicy contrast popular as a street snack. Naturally vegan.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a 190°C (375°F) oven for 6-8 minutes to restore some crispness.
Nutrition: Per serving (approx.): 220 kcal, 1g protein, 38g carbohydrate, 8g fat, 2g fibre.
FAQs:
Q: Can green plantains be used instead?
A: Green plantains can be fried but will be starchier and less sweet; ripe yellow plantains are traditional for this side dish.
Q: Can these be baked instead of fried?
A: Yes, brush lightly with oil and bake at 200°C (400°F) for 20 minutes, flipping halfway, for a lower-oil alternative.