Bakabana

Name: Bakabana
Yield: 4
Cuisine: Suriname
Ingredients: Large Ripe plantains, sliced diagonally into 1cm pieces — 3; All-purpose flour — 150 g (1 1/4 cups); Baking powder — 1/2 tsp; Salt — 1/2 tsp; Cold water — 180 ml (3/4 cup); Vegetable oil, for frying — 500 ml (2 cups); Peanut sauce (pindasaus), for serving — 150 ml (2/3 cup)

The Quirky Foodster Team

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Servings

Ingredients

Large Ripe plantains, sliced diagonally into 1cm pieces — 3
All-purpose flour — 150 g (1 1/4 cups)
Baking powder — 1/2 tsp
Salt — 1/2 tsp
Cold water — 180 ml (3/4 cup)
Vegetable oil, for frying — 500 ml (2 cups)
Peanut sauce (pindasaus), for serving — 150 ml (2/3 cup)

Method

Whisk the flour, baking powder and salt together, then whisk in the cold water to form a smooth, thick batter.
Heat the oil in a deep pan to 175C (350F).
Dip each plantain slice in the batter, letting excess drip off, then carefully lower into the hot oil.
Fry in batches for 2-3 minutes per side until golden and crisp; do not overcrowd the pan.
Lift out with a slotted spoon and drain on paper towels.
Serve hot with warm peanut sauce for dipping.

Introduction: Bakabana — fried ripe plantain, usually battered and served with peanut sauce — is one of Suriname’s best-loved street snacks, sold from carts and snack bars throughout Paramaribo alongside bara.

Cultural Background: Bakabana — fried ripe plantain, usually battered and served with peanut sauce — is one of Suriname’s best-loved street snacks, sold from carts and snack bars throughout Paramaribo alongside bara. The name combines ‘baka’ (fry, in Sranan Tongo) with ‘banana,’ the local term for plantain, and reflects the Creole tradition of frying ripe plantain as both a savoury snack and a side.

Tips: Use plantains that are fully ripe and yellow-black for natural sweetness; under-ripe plantain turns starchy and bland when fried. Keep the batter cold — it fries up crisper. Fry in small batches so the oil temperature does not drop.

Variations: Add a pinch of cinnamon or nutmeg to the batter for a slightly sweeter profile. Serve with a squeeze of lime instead of peanut sauce for a lighter appetizer. Bakabana is naturally vegetarian and vegan as written.

Storage: Best eaten fresh; leftovers keep in the refrigerator for up to 1 day.

Reheating: Reheat in a hot oven or air fryer at 190C (375F) for 5-6 minutes to re-crisp; avoid the microwave, which makes them soggy.

FAQs:

Q: What ripeness of plantain should I use?

A: Choose plantains that are mostly black-skinned and soft to the touch — fully ripe plantain gives Bakabana its characteristic sweetness.

Q: Can I bake Bakabana instead of frying?

A: Traditional Bakabana is deep-fried for its crisp batter, but you can bake battered slices at 200C (400F) for about 20 minutes, turning once, for a lighter version.

Q: What is peanut sauce made of?

A: Surinamese pindasaus is a smooth sauce of ground roasted peanuts, water, a little chilli and seasoning, simmered until thickened — similar to the sauce served with Telo and Sateh.