Sides
Bananes Plantains Frites
Ingredients
- - ripe plantains, peeled and sliced diagonally: 3 large (3 large)
- - vegetable oil: 60 ml (1/4 cup)
- - salt, a pinch: 1/4 tsp (1/4 tsp)
Method
- Slice the plantains into 1cm (1/2in) thick diagonal pieces.
- Heat the oil in a frying pan over medium heat until shimmering.
- Fry the plantain slices for 2-3 minutes per side until deep golden and caramelised at the edges.
- Lift out with a slotted spatula and drain briefly on paper towels.
- Sprinkle lightly with salt and serve immediately while hot.
Introduction: Ripe plantains sliced and shallow-fried until caramelised at the edges, this simple side dish accompanies almost any Comorian main course, adding a touch of sweetness alongside spiced or savoury dishes.
Cultural Background: Ripe plantains sliced and shallow-fried until caramelised at the edges, this simple side dish accompanies almost any Comorian main course, adding a touch of sweetness alongside spiced or savoury dishes.
Tips: Use plantains that are fully ripe and yellow-black for the best natural sweetness. Don't crowd the pan — fry in batches so each slice browns rather than steams.
Variations: A light dusting of cinnamon adds warmth for a dessert-leaning version. Serve with a small dish of chilli sauce for a savoury-spicy contrast. This recipe does not have a distinct vegetarian/vegan conversion beyond the dietary tags listed above; no authentic substitution was forced.
Storage: Best eaten fresh; leftovers can be refrigerated in an airtight container for up to 1 day.
Reheating: Reheat in a dry pan over medium heat for 2-3 minutes per side to restore some crispness; the microwave will make them soft. Nutrition (per serving, approximate) Calories: 180 kcal | Protein: 1 g | Carbohydrates: 32 g | Fat: 7 g
FAQs
Q: Can I use green plantains instead?
A: Green plantains work too, but they'll taste starchier and less sweet — ripe yellow ones are traditional here.
Q: What dishes does this pair with?
A: Almost anything — it's especially good alongside grilled fish or pilaou.