Banana Frita
The Quirky Foodster Team
Ingredients
- Ripe Bananas, peeled and sliced diagonally — 4
- Vegetable oil — 3 tbsp
- Sugar (optional) — 1 tbsp
Method
- Heat the oil in a frying pan over medium heat.
- Add the banana slices in a single layer, without overcrowding.
- Fry for 2-3 minutes per side until golden and caramelised at the edges.
- Drain on paper towels.
- Sprinkle with sugar if a sweeter finish is desired, and serve warm.
Introduction: Sweet, golden fried banana slices, a simple and popular Santomean starter or snack.
Cultural Background: Bananas grow abundantly across Sao Tome and Principe, and this simple fried preparation transforms them into a beloved starter, often served alongside savoury mains to balance rich flavours.
Tips: Use bananas that are ripe but still firm for the best texture when frying. Don't overcrowd the pan, or the slices will steam rather than caramelise.
Variations: Dust with cinnamon for extra warmth; serve alongside grilled fish for a classic sweet-savoury pairing.
Storage: Best eaten fresh; store leftovers in an airtight container in the refrigerator for up to 1 day.
Reheating: Reheat briefly in a dry pan to restore some crispness; avoid microwaving as it turns them soft.
Nutrition: Approx. 170 kcal, 1 g protein, 28 g carbohydrate, 7 g fat per serving.
FAQs:
Q: How ripe should the bananas be?
A: Ripe with some yellow colour but still firm enough to hold their shape when sliced and fried.
Q: Can plantain be used instead?
A: Yes, ripe plantain works similarly, though it may need slightly longer cooking.
- Ripe Bananas, peeled and sliced diagonally — 4
- Vegetable oil — 3 tbsp
- Sugar (optional) — 1 tbsp
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